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Frangipane Fruit Tarts

Frangipane Fruit Tarts

Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT35M
    20 Minutes
  • Yield:
    15 Mini Tarts or 1 Large
Frangipane is a sweet almond custard used in French pastry. It’s buttery, delicious and easy to make! Pairs beautifully with berries, pears, or stone fruit!
Ingredients
  • 15 mini tart shells (2-inch), parbaked
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 2 ⅓ cups almond flour or almond meal
  • 2 eggs
  • 1 egg white
  • ½ teaspoon ground cardamom
  • 1 teaspoon vanilla extract or almond extract
  • Raspberries or sliced strawberries (or apricots, peaches, plums, pears, etc.)
  • 1 tablespoon apricot jam
  • Water as needed
  • Powdered sugar
  • 15 mini tart shells (2-inch), parbaked
  • 236.59ml unsalted butter, room temperature
  • 236.59ml granulated sugar
  • 1.07g salt
  • 552.04ml almond flour or almond meal
  • 2 eggs
  • 1 egg white
  • 2.13g ground cardamom
  • 4.26g vanilla extract or almond extract
  • Raspberries or sliced strawberries (or apricots, peaches, plums, pears, etc.)
  • 12.78g apricot jam
  • Water as needed
  • Powdered sugar

Frangipane is a sweet almond custard used in French pastry. It’s buttery, delicious and easy to make! Pairs beautifully with berries, pears, or stone fruit!

Preparation
STEP 1

Preheat oven to 350°F.

STEP 2

Place tart shells onto a baking sheet lined with parchment paper.

STEP 3

In a large bowl of a stand-mixer or with a handheld mixer, whisk together butter, sugar and salt for 3 minutes on high.

STEP 4

Add almond flour or almond meal and mix for 2 minutes more.

STEP 5

Add eggs and egg white, one at a time mixing in between each addition. Add cardamom and vanilla extract and mix for 1 minute.

STEP 6

Spoon the frangipane mixture into a piping bag and pipe the batter into each tart shell until it’s just slightly below the edge.

STEP 7

Lightly press your fruit into the frangipane. Bake for 20-25 minutes or until the tarts are golden brown on top. Cool the tarts completely.

STEP 8

While cooling warm jam thinned with a little water to make glaze. Brush over fruit. Dust with powdered sugar before serving.

Options

These will stay good for 2 days at room temperature and 3-4 days in the fridge in an air-tight container.


To make this gluten-free- use a gluten-free tart base.


If making one large tart bake for 45-50 minutes.

Tags: Baked Goods, Sweets, Vegetarian, Entertaining, Family-Friendly

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