Sour Cream, Apple, and Almond Tartlets Recipe

Name: Sour Cream, Apple, and Almond Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour, plus more for rolling out; 6 tbsp butter, chilled and diced; 3 tbsp sugar; 1 large egg yolk; 1 1/4 cups sour cream or creme fraiche; 1 cup almond flour (almond meal); 4 large eggs; 1/2 cup packed light brown sugar; 2 tbsp maple syrup; 2 tbsp almond-flavored liqueur; 1 tsp pure vanilla extract; 3 Granny Smith apples, peeled, cored, and sliced; 1 tbsp granulated sugar; 6 x 4in (10cm) tartlet pans with removable bottoms; Baking beans

Servings: persons

1 1/4 cups all-purpose flour, plus more for rolling out
6 tbsp butter, chilled and diced
3 tbsp sugar
1 large egg yolk
1 1/4 cups sour cream or creme fraiche
1 cup almond flour (almond meal)
4 large eggs
1/2 cup packed light brown sugar
2 tbsp maple syrup
2 tbsp almond-flavored liqueur
1 tsp pure vanilla extract
3 Granny Smith apples, peeled, cored, and sliced
1 tbsp granulated sugar
6 x 4in (10cm) tartlet pans with removable bottoms
Baking beans

1
Pulse the flour, butter, and sugar, until the mixture resembles bread crumbs.
2
Add the yolk and pulse until the dough begins to clump together.
3
Chill for 30 minutes.
4
Divide the dough into 6 portions, and roll each on a floured work surface into an 1/8 in (3mm) thick round to fit a 4in (10cm) tartlet pan.
5
Prick the dough.
6
Refrigerate for 30 minutes.
7
Preheat the oven to 400F (200C).
8
Line each tart pan with wax paper and fill with baking beans.
9
Bake for 10 minutes.
10
Remove the paper and beans and bake for another 10 minutes, until golden.
11
Remove the pans and reduce the temperature to 375F (190C).
12
To make the filling, whisk the sour cream, almond flour, eggs, brown sugar, maple syrup, liqueur, and vanilla extract.
13
Divide among the pans.
14
Top with the apples and sprinkle with sugar.
15
Bake 20 minutes, until set.
16
Cool for 10 minutes.
17
Remove the sides of the pans and cool completely.
18
Serve at room temperature.

1226

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, plus more for rolling out, 6 tbsp butter, chilled and diced, 3 tbsp sugar, 1 large egg yolk, and more.

Yes, Sour Cream, Apple, and Almond Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cream, Apple, and Almond Tartlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions