Kouign-Amann Tartlets

🕒 Prep: 1 hour
🔥 Cook: 25 min
🍽 Serves: 12
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Kouign-Amann Tartlets are a delightful twist on the classic French pastry, condensed into bite-sized indulgences. With layers of buttery dough and caramelized sugar, these tartlets are perfect for impressing guests or treating yourself to a little luxury.

Ingredients for Kouign-Amann Tartlets

The base of this recipe is all-purpose flour, which forms the structure of our dough. We use active dry yeast to give the dough a slight rise, creating those lovely layers. The warm water activates the yeast, so be sure it’s neither too hot nor too cold. A pinch of salt balances the sweetness and enhances the overall flavor. The star ingredient, unsalted butter, adds richness and helps in forming those flaky layers. Finally, granulated sugar caramelizes in the oven, giving the tartlets their signature golden crust.

Tips & Tricks

  • Ensure your butter is cold to achieve distinct layers in the pastry.
  • Use a sharp knife to cut the dough squares to avoid crushing the layers.
  • If your kitchen is warm, chill the dough between folds to keep the butter from melting.

Serving Suggestions

Kouign-Amann Tartlets are fantastic on their own but pair wonderfully with a dollop of lightly sweetened whipped cream. For a brunch spread, serve them alongside fresh fruit and a pot of good-quality tea.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes, you can prepare the dough up to a day in advance. Just wrap it tightly and keep it refrigerated until you're ready to proceed with the recipe.
What if I don't have a muffin tin?
You can use a baking sheet and arrange the dough squares with space between them. They might spread a bit more, but they’ll still taste delicious.

Kouign-Amann Tartlets Recipe Walkthrough

Start by activating your yeast: combine the warm water and yeast in a small bowl, and let it sit for about 5 minutes until it gets foamy. This is a sign that your yeast is alive and well.

In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and mix until a dough forms. Turn it out onto a floured surface and knead for about 10 minutes. You'll know it's ready when the dough is smooth and elastic.

Roll your dough into a rectangle, about a quarter-inch thick. Place the cold, cubed butter in the center. Fold the edges of the dough over the butter, then roll it out gently to encase the butter within the dough.

Sprinkle some of the sugar over the dough, fold it, and roll it out again. Repeat this process, alternating between folding and rolling, and adding more sugar each time, until all the sugar is incorporated.

Preheat your oven to 400°F (200°C) and grease a muffin tin well to prevent sticking. Cut the dough into 12 equal squares and tuck each square into the muffin tin compartments, pressing gently to fit.

Bake these beauties for about 25 minutes, or until they're golden brown and caramelized. Keep an eye on them towards the end to make sure they don’t burn.

Let them cool slightly before gently removing them from the tin. Serve them warm to enjoy at their best.

Why You'll Love This Recipe

  • Perfectly portioned for individual servings.
  • Combines the best parts of a croissant and a caramel tart.
  • Uses simple ingredients you likely have on hand.
  • A rewarding challenge for home bakers looking to try something new.

Ingredients

2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
3/4 cup warm water
1/2 tsp salt
1 cup unsalted butter, cold and cubed
1 cup granulated sugar
Extra flour for dusting

Step-by-step Instructions

1. Combine warm water and yeast in a small bowl, let sit for 5 minutes.
2. In a large bowl, mix flour and salt. Add yeast mixture, forming a dough. Knead for 10 minutes.
3. Roll dough into a rectangle, place cold butter cubes in the center, fold edges over butter, and roll out gently.
4. Sprinkle with sugar, fold and roll again. Repeat folding and rolling with remaining sugar.
5. Preheat oven to 400°F (200°C). Grease a muffin tin.
6. Cut dough into 12 equal squares, tuck each into muffin tin compartments.
7. Bake for 25 minutes until golden and caramelized.
8. Cool slightly, remove from tin, and serve warm.

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