Little Dutch Tarts
Delight your taste buds with these charming Little Dutch Tarts, a bite-sized dessert bursting with rich, buttery flavor and a luscious almond filling. Perfectly golden and irresistibly flaky, these miniature tarts are crafted with a tender pastry shell made from cold butter and just a touch of sugar, paired with a creamy almond paste filling kissed with vanilla for a subtly sweet balance. Whether you're hosting a gathering or indulging in a solo treat, these tarts are as elegant as they are delicious. With simple ingredients like all-purpose flour, almond flour, and powdered sugar, these classic delights are surprisingly easy to make and ready in under an hour. Serve them at room temperature for the ultimate Dutch-inspired dessert. Great for entertaining or afternoon tea, these Little Dutch Tarts are sure to impress!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 120 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 piece Egg yolk
- 2 tablespoons Cold water
- 100 grams Almond flour
- 75 grams Powdered sugar
- 1 piece Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk
Instructions
Preheat your oven to 180°C (350°F) and grease a muffin tin or small tart pans.
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed butter and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the egg yolk and cold water to the flour mixture. Mix gently until a dough forms, being careful not to overwork it. Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes.
While the dough chills, prepare the almond filling. In a separate bowl, mix the almond flour, powdered sugar, egg, and vanilla extract until a smooth paste forms.
On a lightly floured surface, roll out the chilled dough to about 3 mm (1/8 inch) thickness. Cut out circles large enough to fit the base and sides of the tart pans or muffin tin wells.
Press the dough circles into the prepared tart pans or muffin tin wells, trimming any excess dough. Fill each shell with the almond filling, leaving a small gap at the top for the filling to rise slightly during baking.
Optionally, use the leftover dough to create lattice strips or decorative shapes to top the tarts.
Brush the tops of the tarts (and any lattice or decorative pieces) lightly with milk for a golden color.
Bake in the preheated oven for 20–25 minutes, or until the tarts are golden brown and the filling is set.
Allow the tarts to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Serve the Little Dutch Tarts at room temperature as a sweet treat. Enjoy!
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.1 g | 207% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 301.3 g | 110% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 129.3 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 333 mg | 26% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
