Frangipan Tarts
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
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 tsp Almond extract
- 2 cups canned Apricot (drained)
- 4 Tbsps 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.
