Frangipane Tarts – an oldie but a goodie

Daughters Alisha and Dianne were browsing my recipe books the other day looking for a Brandy Snap recipe….they came across this recipe and suggested that it would be nice if I made some. Dianne particularly loves Almonds.  So with a bit of time on my hands today I got my bake on…..

Frangipane Tarts
Frangipane Tarts

Shortcrust pastry

  • 60 grams Butter – Chilled
  • 1 Cup plain Flour
  • Iced water


  • 120 grams Butter – Room temperature
  • ½ Cup Sugar
  • 2 Eggs
  • 2 Tablespoons Flour
  • 1 Cup Ground Almonds
  • ¼ – ½ teaspoon Almond essence
  • ¼ Cup Apricot Jam
  • ¼ Cup Flaked Almonds


  • 1 Tablespoons apricot Jam
  • 2 teaspoons water
  • squeeze of Lemon Juice

First prepare the Pastry

  1. Rub the butter into the flour until it looks like breadcrumbs
  2. Stir in enough water to make a firm dough
  3. Knead gently
  4. Wrap in cling film and chill 30 mins.
  5. Roll pastry out thinly and use to line 12 deep patty tins or muffin tins.
  6. Chill while you prepare the filling.

Make the filling

  1. Preheat oven to 200°C
  2. Cream the butter and sugar until light and fluffy
  3. Add Egg and Essence
  4. Fold in flour and ground Almonds
  5. Do not taste it as you will gobble it all up

Put it all together

  1. Put ½ teaspoon of jam into each pasty case
  2. Top with a large teaspoonful of the filling mix
  3. Sprinkle with sliced almonds
  4. Bake for 20 Minutes
  5. Prepare the glaze by boiling jam and water for 1 min, add lemon juice and strain.
  6. Remove cooked tarts from the tin and place on a cooling rack.
  7. Brush liberally with the glaze while tarts are still hot
  8.  Leave to cool.

Nom nom nom

Serving suggestions –

  • Just eat them
  • Serve with whipped cream or ice-cream

Nutritional note – Almonds are really good for you – so enjoy


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