Moroccan Almond Tartlets with Orange Flower Water

Name: Moroccan Almond Tartlets with Orange Flower Water
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8 tartlets
Cuisine: Dessert
Ingredients: 1 cup all-purpose flour; 1/4 cup powdered sugar; 1/2 cup cold unsalted butter — cubed; 1 egg yolk; 1-2 tbsp cold water; 1 cup almonds — blanched and finely ground; 1/2 cup granulated sugar; 1/4 cup unsalted butter — melted; 1 egg; 1 tsp vanilla extract; 1 tbsp orange flower water; 1/4 cup apricot jam; 1 tbsp water

Delicate tartlets infused with aromatic orange flower water

Experience the traditional flavors of Morocco with these exquisite almond tartlets, lightly perfumed with orange blossom and perfect for any sweet tooth.

1 h 30 min
8 tartlets
Intermediate

Ingredients

For the Tartlet Shells

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup cold unsalted butter — cubed

1 egg yolk

1-2 tbsp cold water

Adjust quantity as needed.

For the Almond Filling

1 cup almonds — blanched and finely ground

1/2 cup granulated sugar

1/4 cup unsalted butter — melted

1 egg

1 tsp vanilla extract

1 tbsp orange flower water

For the Glaze

1/4 cup apricot jam

1 tbsp water

Preparation

Preparing the Tartlet Shells

Combine flour and sugar

In a mixing bowl, combine flour and powdered sugar.

Cut in butter

Add cubed butter and mix until the texture resembles fine breadcrumbs.

Form dough and chill

Combine egg yolk and cold water, and mix into the dough until it just comes together. Chill for 20 minutes.

Ensure the tartlet dough is sufficiently chilled; otherwise, it will be difficult to shape.

Making the Almond Filling

Mix almond and sugar

In a bowl, mix ground almonds and granulated sugar.

Rubbing the almonds with a little orange zest infuses extra flavour.

Add wet ingredients

Stir in melted butter, egg, vanilla extract, and orange flower water until smooth.

Rest the filling

Let the filling rest while preparing the shells.

Cooking Process

Blind Baking

Preheat oven to 350°F (175°C). Roll out dough, fit into tartlet pans, and pre-bake for 15 minutes.

Filling & Baking

Fill pre-baked shells with almond filling and bake for an additional 20-25 minutes until golden.

Glazing

Warm apricot jam with water, then brush over filled and cooled tartlets for a glossy finish.

Plating & Serving