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–+ servings
Pâte Sucrée is topped with cream and fresh fruits

Pate Sucree Tartlets and Cookies

Buttery, crisp pâte sucrée tartlets and cookies—perfect for elegant desserts or sweet snacks. Easy to make with simple ingredients!
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Prep Time 25 minutes
Cook Time 35 minutes
Chilling time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French, Mediterranean
Servings 22

Nutrition

Calories: 102kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 15mgSugar: 6g

Ingredients
  

For the pastry

  • 250 g plain flour mine was a gluten-free blend
  • 100 g icing sugar
  • 100 g butter
  • 2 eggs

For the toppings/flavourings

  • Apricot jam
  • 200 ml whipping cream
  • 3 tsp ground coffee
  • A handful of flaked almonds
  • Fresh strawberries and blackberries

Instructions
 

  • Place the flour into a large bowl and make a well in the middle. Place the icing sugar and butter into the well. Begin to combine with your fingertips, slowly incorporating the flour, until you have a mixture resembling fine breadcrumbs.
  • Make a well again, and add the eggs. Use a spoon to combine everything until you have a sticky dough. Cover with clingfilm and leave to rest in the fridge (for 30 mins). Preheat the oven to 180oC, grease a cupcake tin, and line a flat baking tray.
  • Put spoonfuls of the pastry (just over half the mixture) into the cupcake tin, using the back of a spoon to flatten. Make a dip in the centre of each one. Fill with a teaspoonful of apricot jam. Place into the oven and bake for about 20 mins, or until the pastry is just turning golden.
  • Meanwhile, add the ground coffee to the remaining pastry and mix well until combined.
  • Use a teaspoon to make small circles of dough on the baking tray. Bake for 10-15 mins.
  • While the pastries cool, whip the cream. When almost whipped fully, add a tbsp of icing sugar and whisk until combined. When the pastries have cooled, add a tiny drop of whipped cream to each biscuit and top with a sprinkling of flaked almonds. Dredge a small amount of icing sugar over each one.
  • For the tartlets, wait until the jam is cooled fully, then top each one with whipped cream. Slice the strawberries and use these and the blackberries to decorate each tart.
  • Serve with a good cup coffee and enjoy!
Keyword baking recipes, French recipe, gluten-free recipe, homemade dessert
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