BAKE: Apple Almond Frangipane Tartlets
Apple Almond Frangipane Tartlets
These petite apple almond tartlets are lightly sweet and festive.
Equipment
- tartlet tins can use mini muffin tins if you don't have tartlet pans
Ingredients
- flaky pie dough or pâte sucrée
- 2 cups apple sauce chunky homemade applesauce is best but you can use store bought
- ½ tsp cinnamon
- 7 oz almond paste
- 3 tbsp butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- ⅛ tsp freshly grated nutmeg
Instructions
- Preheat the oven to 350℉.
- Roll out the chilled pastry dough and press it firmly into the buttered tartlet pans, using the sharp edges of the pans to cut the dough smoothly. If using muffin tins, cut the dough with a circle cutter slightly larger than the diameter of the base of the tins and press them into the pans with a shallow rim to hold the filling.
- Place the tartlet pans on a baking sheet and par-bake for a few minutes... just enough to set the pastry, not brown them.
- While the tartlets are baking, make the almond creme. Chop the almond paste into small pieces, and beat together with the butter, egg yolks, vanilla and salt.
- In another bowl, add the cinnamon to the apple sauce, and lightly sweeten if desired. The almond creme is very sweet though, so don't overdo it.
- Fill the tartlets with a spoonful of applesauce, topped with another spoonful of the almond creme.
- Grate a sprinkle of fresh nutmeg over the top of each tartlet.
- Return them to the oven, and bake until the edges of the pastry are light golden brown, the applesauce is hot, and the almond cream is set and lightly toasted.
- Let cool for a few minutes, and remove from tartlet pans to a wire rack to cool (use a butterknife or thin metal spatula if they are stuck).
- Serve immediately, or store in a tin in a cool place or sealed container in the fridge for a few days.
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