I am the biggest fan of almonds, so its no surprise that frangipane tarts are one of my favourite desserts. I have been planning on making some at home for a long time and since I had promised the mr a sweet treat this week....he's been complaining that I don't make enough cakes at home since I got my new job. So at the first given opportunity I got to work. Please be aware, these tarts are seriously addictive so 1 will certainly not be enough!
We both absolutely love Bonne Maman's wild strawberry jam so it was no contest when deciding which flavour to make. I cheated slightly by using shop bought shortcrust pastry as I had limited time but you could very easily make your own (recipe here)
Makes 8 tarts
You will need-
- 1 pack of shortcrust pastry or this one
- 100g softened unsalted butter
- 85g caster sugar
- 1 egg
- 100g ground almonds
- 1/4 tsp almond extract
- 1/2 jar Bonne Maman Strawberry & Wild Strawberry Jam
Preheat your oven to 190C then roll out your pastry. Next stamp out circles roughly 2cm bigger than your muffin tin holes. Press them in gently and then prick all over with a fork -To stop the pastry rising too much I placed a second muffin tin on top. But you could risk it and press them back down if they bubble up. Part bake the cases for around 10 minutes, you want them to be lightly golden and cooked enough to turn out of the tray. Place the cases on a wire rack to cool whilst you make your filling.