Mini Frangipan Delights
Indulge in the buttery, nutty charm of Mini Frangipane Delights – perfect bite-sized treats that combine crisp homemade pastry with a rich almond filling. This recipe features a golden shortcrust base, filled with a luscious frangipane mixture of ground almonds, soft butter, and a hint of vanilla, all crowned with a layer of glossy apricot jam and a sprinkle of flaked almonds. Baked to perfection in just 20 minutes, these elegant tarts are ideal for afternoon tea, festive gatherings, or as a luxurious make-ahead dessert. With a balance of textures and flavors, these mini treats are as delightful to look at as they are to eat. Plus, they store beautifully, making them a versatile addition to your baking repertoire. Keywords: mini frangipane tarts, almond filling, homemade pastry, easy bake dessert, tea-time treats.
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Recipe Information
Ingredients
- 100 grams Unsalted butter (softened)
- 100 grams Caster sugar
- 100 grams Ground almonds
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 150 grams Plain flour
- 75 grams Chilled unsalted butter (cubed)
- 50 grams Icing sugar
- 2 tablespoons Cold water
- 3 tablespoons Apricot jam
- 25 grams Flaked almonds
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 12-hole tart tin.
To make the pastry, combine the plain flour and chilled butter in a bowl. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
Mix in the icing sugar, then add the cold water one tablespoon at a time. Use a butter knife to bring the dough together, then transfer it to a lightly floured surface and knead gently until smooth.
Wrap the pastry in cling film and chill in the refrigerator for 20 minutes.
While the pastry chills, prepare the frangipane filling. In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition, then stir in the ground almonds and vanilla extract. Set aside.
Roll out the chilled pastry on a floured surface to about 3mm thick. Use a round cutter (approximately 8cm in diameter) to cut out 12 circles. Gently press each circle into the tart tin holes.
Spread a thin layer of apricot jam at the bottom of each pastry case.
Spoon the frangipane mixture into the pastry cases, filling them just below the edge of the pastry.
Sprinkle the top of each tart with a few flaked almonds.
Bake in the preheated oven for 18-20 minutes, or until the filling is set and the tops are golden brown.
Let the tarts cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the Mini Frangipane Delights as a treat with tea or coffee, or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 16.3 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
