Description
As seen on the Great British Baking Show, frangipane is an almond cream used in tarts and fillings. It shines in these Frangipane Tartlets with a bit of cherry preserves.
From Bridget Edwards of Bake at 350.
Ingredients
- 8 Pre-made Frozen Tart Shells
- 8 teaspoons Cherry Preserves, Or Other Fruit Jam
- ½ cups Unsalted Butter, At Room Temperature
- ½ cups Sugar
- 1 cup Almond Flour
- 2 Eggs
- 1 Tablespoon Unbleached All-purpose Flour
- 1 teaspoon Almond Extract
- ¼ teaspoons Vanilla Extract
- 1 pinch Kosher Salt
- Sliced Almonds, For Topping
Preparation
Pre-bake tart shells according to package instructions. Cool completely. Once cool, spoon 1 teaspoon preserves into the bottom of each shell. Set aside.
Heat oven to 350ºF.
Cream butter and sugar together for a few minutes until light and fluffy. Add almond flour and mix for a few more minutes, scraping sides and bottom of the bowl as needed. Beat in eggs, one at a time, beating until fully incorporated. Mix in flour, extracts, and salt.
Spoon frangipane into tart shells, filling about 3/4 full. (Note: You will have extra frangipane.) Scatter sliced almonds on top. Bake for 20–25 minutes or until golden and filling is set. Cool on a wire rack.
Frangipane may be made ahead and stored, covered, in the refrigerator for 2 days.
