Frangipani tartlets

Recipe from: 5/7/1998 12:00:00 AM
Ingredients 16
Servings 16
Time

Ingredients

  • SHORT-CRUST PASTRY
  • 275
    ml
    cake flour
  • 65
    ml
    castor sugar
  • 75
    ml
    butter
  • 2
    egg yolks
  • 10
    ml
    water
  • ALMOND FILLING
  • 90
    ml
    castor sugar
  • 75
    ml
    butter
  • 2
    beaten eggs
  • 75
    g
    ground almonds
  • 35
    ml
    raspberry jam
  • TOPPING
  • 65
    ml
    thick cream
  • 16
    fresh raspberries or any fresh berries
  • 16
    small mint !eaves
 

Method

+/- 20 min
 
Sift the flour and make a hollow in the centre. Add the castor sugar, butter and egg yolks and rub in with your fingers until a soft dough is formed. Add a little water if the dough is too dry. Roll into a ball, wrap in plastic wrap and chill for 30 minutes. Meanwhile preheat the oven to 180 ºC and spray small, round tartlet moulds, about 3 cm in diameter, with non-stick spray. Shape the dough into small balls, place one in each of the moulds and press the dough along the sides of each mould with your fingers. Prick the base of each tartlet shell and bake for 10 minutes. Cool before removing from the moulds. Arrange the baked tartlet shells on a baking sheet and repeat the process with the remaining dough until all the dough has been used. Reduce the oven temperature to 170 ºC. Cream the butter and sugar until light and fluffy. Beat in the eggs and stir in the almonds. Spoon a little raspberry jam into each tartlet shell. Fill the baked pastry shells three-quarters of the way with the almond filling and bake for about 10 minutes until the filling has set and is pale brown. Remove from the oven and cool on a wire rack. Finish just before serving whip the cream until stiff and pipe or spoon a little in the centre of each tartlet. Place a fresh raspberry on top of the cream and finish with a mint leaf. Makes about 16 tartlets.
 

Read more on: bake
 

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