Wild Strawberry Frangipane Tarts

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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.

For the filling, begin by beating together the butter and sugar till it goes fluffy. Then beat in the egg followed by the ground almonds & almond extract. Mix with a spatula till it just comes together.

To fill the tart cases begin with a teaspoon of  jam in the base of each tart then cover with half a tablespoon or so of frangipane. Top that with some more jam before covering with the remaining frangipane. This will give a lovely marbling to your tarts.

Bake the tarts for between 15 and 20 minutes till they are golden and slightly firm when you the tops are pressed. Leave them to cool on a wire rack before eating. Like I've mentioned many times before, eating hot jam is not fun! These would be fantastic eaten with some vanilla ice cream but I love them all on their own. It would be fun experimenting with bite-sized tarts but I can imagine that ending up with me eating the whole batch!

Enjoy x