Fruity Frangipane Tarts

Bakewell tarts are probably my favourite sweet treat, they have everything going for them. I wanted to replicate a twist of this classic at home in these fruity frangipane tartlets. A perfect little treat, making use of some seasonal fruits.

What you will need: 

For the Pastry:

200g Plain flour
100g Unsalted butter (chilled and cubed)
40g Icing sugar
1 Large egg

For the Frangipane:

55g Unsalted butter (softened)
55g Caster sugar
1 Large egg
40g Ground almonds
15g Plain flour

Added extras:

Raspberry Jam (homemade or shop bought whichever you prefer)
Fruit (I used 18 Blueberries, 2 sliced Plums, 3 Blackberries, 3 Raspberries)
Flaked almonds
Icing sugar
12 hole muffin tray (non stick)
9cm round cutter
Oven preheated to 170C

First make the pastry as it needs to chill before you roll it. Sift the flour into a bowl, add the butter and rub them together until they look like breadcrumbs. Stir in the sugar and using a palette knife, cut in the beaten egg. Press the mixture together to form a dough. Wrap in cling film and refrigerate for at least an hour, if not several.

Once chilled, roll out the pastry on to around 3mm thick. Cut 12 circles with the cutter (you may need gather up the bits and roll it out again to get all 12 but that's okay). Press each pastry circle into the muffin tray and prick the base with a fork. Refrigerate while you prepare the frangipane filling.

For the frangipane, simply put all of the ingredients in a bowl and beat until smooth and thoroughly combined.

Now to assemble the tarts, add a just less than a teaspoonful of jam to the bottom of each pastry case, followed by a heaped teaspoon of the frangipane. Top with fruit of your choice, I wanted a variety so I pressed 3 raspberries and 3 blackberries into the frangipane filling, with flaked almonds around the outside, 6 blueberries into three more, and 3 slices of plums onto the last ones.

Bake for 25 minutes or until the frangipane filling has risen and turned golden. Leave to cool on the tray for a about 5 minutes then cool completely on a wire rack. Once completely cool sprinkle with a little icing sugar then they're ready to eat!

Perfect washed down with a little glass of prosecco!

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