Jam Frangipane Tarts2020-10-01
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6 small deep shortcrust pastry cases
100g ground almonds
90g caster sugar
1 tablespoon vanilla paste or extract
1 x 250g tub of creme fralche, to serve
Put the 6 pastry cases on a baking tray. Make a frangipane mixture by cracking the egg into a mixing bowl and adding 100g of almonds. 100g of butter and 90g of caster sugar. Grate over the zest of an orange and add 1 tablespoon of vanilla paste or extract and mix everything together.
Spoon a small teaspoon of jam into each pastry case. Top with a heaped teaspoon of frangipane. Then add another small teaspoon of Jam. then ﬁnally another heaped teaspoon of the frangipane. It’s a layer thing.
Put the tray in the oven on the middle shelf for 18 minutes.