Crispy and Creamy Frangipane Tartlets You’ll Love

These tartlets are special because they combine a sweet buttery crust with a rich almond filling and a crunchy almond topping.

Frangipane Tartlets are classic French pastries known for their sweet, almond-flavored filling and crisp, tender pastry shell. This recipe shows you how to make them step by step with simple ingredients and easy techniques. If you want to learn how to bake delicious Frangipane Tartlets at home, I’ll guide you through the process in a beginner-friendly way. These tartlets are perfect for dessert or a special tea time treat.

Ingredients

For the pâté sucrée (sweet pastry)

• 1 cup (115g) all-purpose flour
  
• 2 extra-large egg yolks
  
• ¼ cup (55g) sugar
  
• ¼ cup (55g) salted butter, softened
  

For the frangipane filling

• ¼ cup (55g) salted butter, softened
  
• ⅔ cup (65g) almond flour
  
• 1 extra-large egg, beaten
  
• ¼ cup (55g) sugar
  
• A few drops of almond extract
  
• ⅔ cup (55g) sliced almonds
  

To finish

• 3 tablespoons apricot jam
  
• 2 tablespoons almond flour
  

Instructions

1. Prepare the sweet pastry:
   In a mixing bowl, combine the flour and sugar. Add the softened butter and work it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Incorporate the egg yolks and gently knead the dough until it becomes smooth. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to firm up.
2. Make the frangipane filling:
   Cream the softened butter and sugar together until light and fluffy. Beat in the egg and almond extract, mixing thoroughly. Carefully fold in the almond flour until the filling is well combined.
3. Shape the tartlets:
   Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to roughly ¼ inch thickness. Cut out rounds that fit your tartlet molds and gently press the dough into each mold.
4. Fill and top the tartlets:
   Evenly distribute the frangipane filling into the prepared pastry shells. Top with sliced almonds and sprinkle a small amount of almond flour over each tartlet for added texture.
5. Bake:
   Place the tartlets in the oven and bake for 25 to 30 minutes, or until the filling is set and the crust is golden brown.
6. Add the glaze:
   Warm the apricot jam slightly, then brush it over the baked tartlets to give them a glossy finish and a touch of sweetness.
7. Cool and serve:
   Allow the tartlets to cool in their molds for about 10 minutes before removing. Serve them warm or at room temperature, as preferred.

For a savory complement to the rich flavors of Frangipane Tartlets, explore our detailed recipe for Gruyère and Olive Scone Bake, offering a perfect balance of taste and texture.

Frangipane Tartlets

These Frangipane Tartlets are a wonderful treat that’s easier to make than you might think. The sweet pastry and creamy almond filling blend perfectly with the crunchy almond topping. I enjoy making these tartlets for special occasions or a quiet afternoon snack. I hope you find this recipe as fun and delicious as I do. Give it a try, and impress your friends and family with your baking skills!

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Chilling time 30 minutes mins

Servings: 8

Course: baking

Cuisine: British

Calories: 290

Ingredients Method

Ingredients

  

For the pâté sucrée (sweet pastry)

• 1 cup 115g all-purpose flour
• 2 extra-large egg yolks
• ¼ cup 55g sugar
• ¼ cup 55g salted butter, softened

For the frangipane filling

• ¼ cup 55g salted butter, softened
• ⅔ cup 65g almond flour
• 1 extra-large egg beaten
• ¼ cup 55g sugar
• A few drops of almond extract
• ⅔ cup 55g sliced almonds

To finish

• 3 tablespoons apricot jam
• 2 tablespoons almond flour

Method

 

1. In a mixing bowl, combine the flour and sugar. Add the softened butter and work it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Incorporate the egg yolks and gently knead the dough until it becomes smooth. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to firm up.
2. Cream the softened butter and sugar together until light and fluffy. Beat in the egg and almond extract, mixing thoroughly. Carefully fold in the almond flour until the filling is well combined.
3. Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to roughly ¼ inch thickness. Cut out rounds that fit your tartlet molds and gently press the dough into each mold.
4. Evenly distribute the frangipane filling into the prepared pastry shells. Top with sliced almonds and sprinkle a small amount of almond flour over each tartlet for added texture.
5. Place the tartlets in the oven and bake for 25 to 30 minutes, or until the filling is set and the crust is golden brown.
6. Warm the apricot jam slightly, then brush it over the baked tartlets to give them a glossy finish and a touch of sweetness.
7. Allow the tartlets to cool in their molds for about 10 minutes before removing. Serve them warm or at room temperature, as preferred.

Nutritional Value (per serving, serves 8)

• Calories: 290
  
• Fat: 18g
  
• Carbohydrates: 25g
  
• Protein: 5g
  
• Sugar: 15g
  
• Fiber: 2g
  

Conclusion

These Frangipane Tartlets are a wonderful treat that’s easier to make than you might think. The sweet pastry and creamy almond filling blend perfectly with the crunchy almond topping. I enjoy making these tartlets for special occasions or a quiet afternoon snack. I hope you find this recipe as fun and delicious as I do. Give it a try, and impress your friends and family with your baking skills!