For me any recipe with almonds in is a winner and this recipe will not disappoint. I have paired the almonds with peach in this recipe and topped with flaked almonds.
They are delicious little almond tarts with a nice thin buttery pastry case which not only look great but tastes it too!!!
Jump to recipe
Start by making the pastry. You can do this by hand or in a food processor. You need to rub the butter into the flour and sugar until you have fine breadcrumbs.
Then add the egg and combine using the pulse function (if using the food processor) so you do not overwork the dough. Keep pulsing until a ball of pastry starts to form. If making by hand mix in the egg and use your hands to form the dough.
The pastry then needs to be wrapped and placed in the fridge to keep cool for at least 30 minutes.
Next to make the filling put the flour, soft butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer or you can use a hand mixer. Mix until it is pale in colour.
Take the pastry out of the fridge and lightly flour the work surface and roll out the pastry and cut out 12 shapes/ rounds of pastry (I used a flower cutter) to fit in a deep muffin tin.
Then put a teaspoon of jam in each one.
Finally put about a tablespoon of the frangipani filling on top of the jam and sprinkle with flaked almonds if required.
Then bake for 15-20 minutes until golden brown and brush the tops with some more jam to glaze.
Leave them to cool completely in the muffin tin before removing them.
Mini Peach Frangipani Tarts
Sarah's servings: 12
Sarah's skill: Medium
Baking time: 15-20 minutes
Ingredients:
Pastry
200g Plain Flour
45g Icing Sugar
100g Cold Cubed Unsalted Butter
1 Large Egg
Filling
100g Self Raising Flour
100g Unsalted Butter (room temperature)
100g Caster Sugar
60g Ground Almonds
2 Large Eggs
1/2 tsp Almond Extract
12 tsp Peach jam
Flaked Almonds for decoration
Extra jam for glazing if required
Method:
Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.
Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
Filling Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and mix until it is pale in colour.
Cut out 12 shapes/ rounds (I used a flower cutter) of pastry to fit in a deep muffin tin.
Then put a teaspoon of jam in each one and finally put about a tablespoon of the frangipani filling on top of the jam and sprinkle with flaked almonds if required.
Bake for 15-20 minutes until golden brown.
Sarah's Extra Slice........
I do not blind bake my tart cases as the pastry always bakes well without needing to.
I used a flower cutter but a plain round cutter works just as well.
You will probably have some pastry left over and this can be kept in the fridge for up to 3 days or frozen for use at a later time.
You can easily make your own jam but if you don’t have time to make it then always buy a good quality one with a high fruit content.