Frangipan Tarts

Name: Frangipan Tarts
Total time: 1 h
Yield: 6
Ingredients: 1.25 cups ready-made Shortcrust; all-purpose flour (for dusting); 0.5 cup superfine caster sugar; 0.5 cup unsalted butter (softened); 1.25 cups ground almonds; 3 large eggs; 1 tsp Almond extract; 2 cups canned Apricot (drained); 4 Tbsps Apricot Jam

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Ingredients

for

tarts

Ingredients: 1 ¼ cups ready-made Shortcrust; all-purpose flour (for dusting); ½ cup superfine caster sugar; ½ cup unsalted butter (softened); 1 ¼ cups ground almonds; 3 large eggs; 1 tsp Almond extract; 2 cups canned Apricot (drained); 4 Tbsps Apricot Jam

How healthy are the main ingredients?

Apricot almond egg

print shopping list

Preparation steps

Preheat the oven to 190°C (170 fan) | 375°F | gas 5.

Roll the pastry out on a lightly floured surface to 0.5 cm thickness. Cut into six rounds and use to line six 10 cm ? individual straight-sided flan tins. Line with greaseproof paper and baking beans.

Blind bake for 10-12 minutes until the edges start to colour. Remove and discard the greaseproof paper and baking beans. Return to the oven for 4-5 minutes to brown the bases a little. Remove and allow to cool on a wire rack.

Prepare the almond cream filling by blitzing together the ground almonds, sugar and butter in a food processor until creamy. Add the eggs and almond extract and continue to pulse until well combined. Pour into the cooled pastry cases then stud each with 3 apricot halves.

Reduce the oven temperature to 180°C (160 fan) | 350°F | gas 4 and bake the tartlets for 15-20 minutes until the filling is golden and set. Remove and allow to cool a little on a wire rack.

Meanwhile, warm the apricot jam in a small saucepan and sieve into a small pot. Brush the tartlets with the jam when they are still warm to glaze. Serve hot or cold.