Apricot Frangipane Tarts


Friday - June 21, 2019

I’m very new to the frangipane bandwagon but after baking a few frangipane tarts I am fully on board and possibly even the conductor/driver of the bandwagon. Frangipane tarts look like a sophisticated, classy dessert that you would see in some pastry counter in some which French bakery somewhere. I haven’t been to France since I was 11 so this is very much just a theory that I’m going on. I had my doubts, but I can now confirm that the taste matches the beautiful appearance. The almond frangipane filling has the most delicious flavor and texture, and I love filling them with stone fruit that softens in the oven.

For this particular batch, I made 5 mini apricot frangipane tarts. I used the recipe listed below, and the crust perfectly covered 5 mini tart pans. I used all the filling and it overflowed from a few tarts just a bit, so in the future I will make sure not to fill them as high. I used 3/4 of an apricot for each tart, and sprinkled each with sliced almonds before baking. Honestly I forgot how long I baked these for (nooooo, sorry!) but I believe I started checking them at about 25 minutes.

Frangipane recipe: The Little Epicurean