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 teaspoon Almond extract; 2 cups canned apricot half (drained); 4 tablespoons Apricot Jam

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

6,0 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

650

calories

Calories

How many calories can I eat?

Nutritional values

1 tart contains
(Percentage of daily recommendation)

Calorie	650 kcal	(31 %)
Protein	11.5 g	(12 %)
Fat	40.76 g	(35 %)
Carbohydrates	61.99 g	(41 %)
Sugar added	16.77 g	(67 %)
Roughage	4.16 g	(14 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	306.58 mg	(38,323 %)
Vitamin D	1 μg	(5 %)
Vitamin E	10.29 mg	(86 %)
Vitamin B₁	0.15 mg	(15 %)
Vitamin B₂	0.59 mg	(54 %)
Niacin	3.39 mg	(28 %)
Vitamin B₆	0.07 mg	(5 %)
Folate	68.75 μg	(23 %)
Pantothenic acid	0.24 mg	(4 %)
Biotin	18.4 μg	(41 %)
Vitamin B₁₂	0.66 μg	(22 %)
Vitamin C	6.34 mg	(7 %)
Potassium	356.75 mg	(9 %)
Calcium	91.15 mg	(9 %)
Magnesium	86.29 mg	(29 %)
Iron	2.16 mg	(14 %)
Iodine	30 μg	(15 %)
Zinc	1.08 mg	(14 %)
Saturated fatty acids	13.04 g
Cholesterol	128.21 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

almond egg

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 teaspoon
Almond extract; 2 cups
canned apricot half (drained); 4 tablespoons
Apricot Jam

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.