Frangipan Tarts

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Frangipan Tarts
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
650
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie650 kcal(31 %)
Protein11.5 g(12 %)
Fat40.76 g(35 %)
Carbohydrates61.99 g(41 %)
Sugar added16.77 g(67 %)
Roughage4.16 g(14 %)
Vitamin A306.58 mg(38,323 %)
Vitamin D1 μg(5 %)
Vitamin E10.29 mg(86 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.59 mg(54 %)
Niacin3.39 mg(28 %)
Vitamin B₆0.07 mg(5 %)
Folate68.75 μg(23 %)
Pantothenic acid0.24 mg(4 %)
Biotin18.4 μg(41 %)
Vitamin B₁₂0.66 μg(22 %)
Vitamin C6.34 mg(7 %)
Potassium356.75 mg(9 %)
Calcium91.15 mg(9 %)
Magnesium86.29 mg(29 %)
Iron2.16 mg(14 %)
Iodine30 μg(15 %)
Zinc1.08 mg(14 %)
Saturated fatty acids13.04 g
Cholesterol128.21 mg
Author of this recipe:

Ingredients

for
6
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 teaspoon
2 cups
canned apricot half (drained)
4 tablespoons
Apricot Jam

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5.
2.
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.
3.
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.
4.
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.
5.
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.
6.
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.