Berry Frangipani Tarts
Calories: 47
Adjust Servings Here: 4 servings
Description
There's something undeniably charming about heart-shaped desserts, isn't there? They have a way of capturing our hearts even before we take the first bite. And when you combine the lusciousness of mixed berries and the rich, nutty goodness of frangipani almond filling, you get Heart Berry Frangipani Tarts.
Ingredients
For the tart crust
- 1¼ cups (160 g) All-purpose flour
- ¼ cup (50 g) Granulated sugar
- ½ teaspoon Salt
- ½ cup (115 g) Unsalted butter cold and cubed
- 1 large Egg yolk
- 2 - 3 tbsp Ice water
Frangipani filing
- ½ cup (115 g) Unsalted butter softened
- ½ cup (100 g) Granulated sugar
- 2 large Eggs
- 1 cup (110 g) Almond flour
- ¼ cup (30 g) All-purpose flour
- ¼ tsp Salt
- 1 tsp vanilla extract
Berry topping
- ½ cup (75 g) fresh blueberries
- ½ cup (60 g) fresh raspberries
- ½ cup (70 g) fresh strawberries hulled and sliced
Instructions
- Crumble - To make the tart crust, combine the all-purpose flour, granulated sugar, and salt in a food processor. Pulse a few times to mix. Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs.1¼ cups All-purpose flour, ¼ cup Granulated sugar, ½ teaspoon Salt, ½ cup Unsalted butter
- Tart dough - Whisk the egg yolk in a small bowl with two tablespoons of ice water. Gradually add the egg mixture to the food processor and pulse until the dough comes together. If the dough is too dry, add another tablespoon of ice water and pulse again.1 large Egg yolk, 2 - 3 tbsp Ice water
- Chill - Turn the dough onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Divide the dough into four equal portions. Wrap in plastic and chill in the fridge for at least an hour until firm enough to roll.
- Preheat your oven to 350°F /175°C/Gas Mark 4.
- Line - Roll out each portion of dough into a 1/8-inch thick circle and carefully line each 5-inch heart-shaped tart pan with the dough. Trim any excess dough hanging over the edges.
- Frangipani - In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy for the frangipani almond filling. Add the eggs, one at a time, beating well after each addition. Stir in the almond flour, all-purpose flour, salt, and vanilla extract until the filling is well combined.½ cup Unsalted butter, ½ cup Granulated sugar, 2 large Eggs, 1 cup Almond flour, ¼ cup All-purpose flour, ¼ tsp Salt, 1 tsp vanilla extract
- Assemble - Divide the frangipani almond filling equally among the tart crusts, spreading it evenly. Arrange the fresh mixed berries (blueberries, raspberries, and sliced strawberries) on the almond filling.½ cup fresh blueberries, ½ cup fresh raspberries, ½ cup fresh strawberries
- Bake - Place the tart pans on a baking sheet for easy handling and bake in the oven for 30-35 minutes or until the frangipani filling is set and the tart crust is golden brown.
- Cool - Allow the mixed berry frangipani tarts to cool in the tart pans for about 10 minutes before removing them from the pans. You can use a small knife to help release them.
- Dust - Serve the tarts warm or at room temperature. Optionally, dust with powdered sugar or drizzle with honey before serving. Enjoy your delicious mixed berry frangipani tarts!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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