Apricot Frangipane Tartlettes
Probably due to my Scandinavian heritage, almond anything is my favourite flavour . . . you could also put mango in that category!!
Made these tartlettes for Brunch on Good Friday. They are light, tasty and colourful . . . . just thought they added a Spring touch to the menu.
Use the Easy Mixer Pastry by Duchess Bake Shop for the pastry shells.
- Pastry . . . I used the Duchess Pastry
- 1/2 cup sugar
- 1/3 cup butter, room temperature
- 3/4 tsp. almond extract
- 1/4 tsp. salt
- 1 egg
- 1/2 cup finely ground blanched almonds
- 2 tsp. all purpose flour
- 1/2 cup apricot preserves
- In large bowl combine butter and sugar, mix until light and fluffy.
- Add almond extract and salt, mix well.
- Add egg and mix well.
- Add almonds and flour, mix well.
- Use immediately or refrigerate for later use. If refrigerated, bring to room temperature before using.
- Spoon about 1 tbsp. of the fiilling into each tartlette shell.
- Leftover mixture can be wrapped and frozen for later use.
- Bake at 350 degrees for 16 to 19 minutes or until light golden brown.
- Remove from pan, cool on rack.
- Spread about 2 tsp. of warmed apricot preserves over each tart.
- Serve warm or at room temperature.
- I used the 12 - 1/4 cup fluted tartlette pan from the Nordic Ware family of baking wares. Wanted the shells to have the fluted design and they slip out of the pan beautifully, so you don't have to dig at all. Mine was purchased at Barb's Kitchen Centre in Edmonton. I cannot attest to how the silicone fluted tart shells would work.