“Elle à table” is the only food magazine I regularly buy. It is modern, creative, interesting, doesn’t feature only recipes, but also food-related articles and, most of all, is not aimed only at housewives, but at foodies in general, regardless their profession, time spent in the kitchen or cooking skills. The other day, leafing through the Summer edition, I saw very tempting mini-tarts called “mirlitons”, checked if I had all the necessary ingredients and made them on the spot.
Mirlitons originate from Rouen, in the North of France and there are slim chances to find them in a “standard” pastry shop in a different region of France. The basic recipe calls for an almond and eggs filling with vanilla and orange flower water. The “Elle” recipe included some jam filling and it was the main reason why I have decided to try it. As a notorious food preserver I am in a constant search of other jam use ideas than a simple buttered toast, so they instantly caught my eye.
Mirlitons are quick, easy, have a very pleasant mixture of flavours and textures and are luscious even without vanilla or orange flower water. Thumbprint Hazelnut Cookies and Thumbrint Almond Cookies are other options to use leftover or surplus jam.
Note: These mirlitons shouldn’ t be mixed up with Mirlitons de Pont-Audemer. Shaped like cigars, they are another regional sweet specialty, but completely different and much more complicated to prepare. I hope I will manage to make these one day too…
pastry cutter (mine had a 11 cm diameter)
Preparation: 1 hour
Ingredients (makes 12-14 mirlitons):
1 puff pastry sheet (230 g – 240 g)
100 g ground almonds
100 g caster sugar
(vanilla, orange flower water)
about 200 g thick jam or fruit butter
5 tablespoons thick cream
Preheat the oven to 180°C.
With a pastry cutter cut out circles and place in the tartlet moulds.
Put a heaped teaspoon of jam in the centre of each tartlet case.
In a bowl combine the eggs, the sugar and the ground almonds. Add the cream and stir well.
Cover the tartlet cases with the almond mixture up to 3/4 of the height.
Sprinkle with flaked almonds and bake for about 20 minutes until golden.
Serve warm or cold.