Raspberry Frangipane Tartlets Recipe: Almond Tarts

5 from 1 vote

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: French

Diet: Gluten Free, Vegetarian

Servings: Tarts

Calories: 296kcal

Set the oven temperature to 350°F
Make the pastry base: If you are using your own pie crust or pastry dough recipe, then follow the instructions for that. If you are wanting my recipe, make the dough, place between two pieces of parchment paper and roll it out with a rolling pin until thin. Cut with cookie cutters or pastry cutters.
Line the muffin tin: with the pastry that you used the cookie cutters to cut. Make sure they sit well in the muffin tin. Poke the base of the pastry with a fork.
Place the raspberry jam in a bowl: and warm it up for about 30 seconds in the microwave. With a spoon, line the bottom of the pastry dough with jam.
Make the frangipane: To make the frangipane, in the large bowl of an electric mixer (or a large mixing bowl) add room temperature butter, almond meal (same as almond flour), egg, sugar, and almond extract. Mix on a medium speed. The frangipane will come together and be sticky and soft.
Fill the pastry cups: with the frangipane filling. You can do this with a spoon and then smooth it out with your hands if you wish.
Top the tarts: with the slivered almonds. Place the slivered almonds on top of the frangipane. I like to do a flower pattern.
Place into a preheated oven: bake for 25-30 minutes. They should be golden brown when they are finished. Remove from the oven when they are done baking and place on a wire rack. Allow them to cool.

For the best results, stick to the recipe card. See Tips and Tricks in the post.