Frangipane Tartlets are a delightful French pastry that features a buttery, crisp crust and a sweet almond filling. This dessert is incredibly moist and rich, yet light enough to enjoy after a hearty meal. Perfect for special occasions or a simple afternoon treat, these mini pastries can easily be made gluten-free, accommodating various dietary preferences. If you’ve ever wondered about the joy of indulging in these mini frangipane pastries, you’re in for a treat!
Why You’ll Love This Frangipane Tartlets
These Frangipane Tartlets offer numerous benefits that make them a must-try. First, they are incredibly versatile, allowing for various frangipane tart variations depending on your favorite fruits. Secondly, the almond cream filling is rich yet light, making it an ideal dessert after any meal. Third, they can be enjoyed fresh or stored for later, perfect for meal prep. Additionally, the recipe is simple enough for beginners, making it an easy frangipane tartlet recipe that anyone can master. Lastly, these tartlets are perfect for both casual snacking and elegant gatherings, elevating any occasion with their charming presentation.
Ingredients for Frangipane Tartlets
Gather these items:
- 1 1/4 cups flour (see notes)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cut into 1/2″ cubes)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk of choice
- 5 tablespoons unsalted butter (cut into chunks)
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 2 large eggs (50 grams each, out of shell)
- 1 cup finely ground blanched almond flour
- 1/4 cup sliced almonds
How to Make Frangipane Tartlets Step-by-Step
- Step 1: In a medium bowl, whisk together the flour, sugar, and salt.
- Step 2: Cut in the cold butter until the mixture resembles coarse breadcrumbs.
- Step 3: In a separate small bowl, whisk the egg yolk, vanilla, and just 1 tablespoon of milk. Stir this into the dry ingredients.
- Step 4: Use your hands to gently bring the dough together. The dough should be crumbly but cohesive when squeezed. Add a little more milk, if needed.
- Step 5: Chill for 1 hour or up to 3 days.
- Step 6: Grease 4 mini tart pans with removable bottoms.
- Step 7: Press the dough into the tart pans and chill for at least 30 minutes.
- Step 8: Preheat the oven to 375 °F (190 °C) and bake for 18-22 minutes.
- Step 9: Prepare the filling by melting the butter and mixing it with sugar, extracts, and almond flour.
- Step 10: Pour the filling into the cooled tart shells and bake for an additional 25-28 minutes.
Pro Tips for the Perfect Frangipane Tartlets
Keep these in mind:
- These tartlets can be made gluten-free by using gluten-free flour.
- Store in an airtight container at room temperature for about 1 day or refrigerate for up to 5 days.
- They freeze well for up to 3 months, allowing you to enjoy them later.
- Ensure the tart shells cool completely before filling to maintain their texture.
- Experiment with different fruits for a variety of frangipane and fruit combinations.
Best Ways to Serve Frangipane Tartlets
Here are some delightful serving ideas:
- Pair with fresh berries for a burst of flavor and color.
- Serve with a dollop of whipped cream or a scoop of ice cream for an indulgent treat.
- Drizzle with chocolate or caramel sauce for added sweetness.
How to Store and Reheat Frangipane Tartlets
After baking, let the tartlets cool completely before storing them. They can be kept in an airtight container at room temperature for up to 1 day or refrigerated for up to 5 days. If you want to enjoy them later, they freeze well for up to 3 months. When ready to eat, simply thaw at room temperature or reheat gently in the oven.
Frequently Asked Questions About Frangipane Tartlets
What is frangipane filling?
Frangipane filling is a delicious mixture made primarily of almond flour, eggs, and butter, often flavored with vanilla or almond extract. It’s the heart of these frangipane tarts and gives them their rich, nutty flavor.
Can I make Frangipane Tartlets ahead of time?
Yes, you can prepare the tart shells ahead of time and store them. The filling can also be made in advance, allowing for quick assembly and baking just before serving. This makes them ideal for gatherings or special occasions.
How do I avoid common mistakes with Frangipane Tartlets?
To avoid mistakes, ensure you chill the dough properly to prevent shrinking during baking. Also, allow the shells to cool slightly before adding the filling to maintain the desired texture of the frangipane pastry shells.
Variations of Frangipane Tartlets You Can Try
There are countless ways to customize your Frangipane Tartlets. Here are a few ideas:
- Use different fruits like pears, apples, or peaches for unique flavors.
- Create mini frangipane pastries with a variety of toppings.
- Experiment with flavorings such as orange zest or spices for added depth.
Frangipane Tartlets: 4 Delicious Mini Pastries to Savor
- Total Time: 135 minutes
- Yield: 4 mini tartlets 1x
- Diet: Gluten Free
Description
These French tartlets have a buttery, crisp crust and a sweet almond filling that’s incredibly moist and rich, yet light enough to enjoy even after a big meal. They can be made traditionally or gluten-free.
Ingredients
- 1 1/4 cups flour (see notes)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cut into 1/2″ cubes)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk of choice
- 5 tablespoons unsalted butter (cut into chunks)
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 2 large eggs (50 grams each, out of shell)
- 1 cup finely ground blanched almond flour
- 1/4 cup sliced almonds
Instructions
- In a medium bowl, whisk together the flour, sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse breadcrumbs.
- In a separate small bowl, whisk the egg yolk, vanilla, and just 1 tablespoon of milk. Stir this into the dry ingredients.
- Use your hands to gently bring the dough together. The dough should be crumbly but cohesive when squeezed. Add a little more milk, if needed.
- I placed a piece of plastic wrap in a mixing bowl and then dumped the dough into it and wrapped it up into a very loose, crumbly disc.
- Chill for 1 hour or up to 3 days.
- Grease 4 mini tart pans with removable bottoms.
- Take a fourth of the dough crumbles and place in the pan.
- Press up the sides and evenly over the bottom of the pan. Do the same with the other 3 tart pans.
- Place in the fridge for at least 30 minutes or cover and refrigerate for up to 3 days.
- Towards the end of the chill time, preheat the oven to 375 °F (190 °C).
- After 30 minutes of chilling, place the tartlets directly onto the hot baking sheet and bake for 18-22 minutes.
- Remove the baking sheet and tartlets from the oven and place them on a wire rack to cool for at least 15 minutes.
- Turn the heat to 350 °F (175 °C).
- In a large microwave-safe mixing bowl, melt the butter at 50% in 10-15 second bursts until it’s melted.
- Stir in the sugar, vanilla and almond extract and salt until combined.
- Stir in the eggs until well combined, and then add the almond flour.
- Pour 91 grams of filling into each partially cooled tart shell and top with a tablespoon of sliced almonds.
- Bake for 25-28 minutes or until golden brown.
- Place the baking sheet with the tartlets on a cooling rack.
- Let cool completely, about 1 to 1 1/2 hours.
Notes
- These tartlets can be made gluten-free.
- Store in an airtight container at room temperature for about 1 day or refrigerate for up to 5 days.
- They freeze well for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 445
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 90 mg