Almond Cream Tart
Small tarts baked on a sweet shortcrust base and filled with fruit jam and almond cream (frangipane). Suitable for a variety of decorations.
Ingredients
All-purpose flour (for sweet tart shell)
10 oz (300 g)
Almond cream filling (see page 62)
as needed
Garnishes (cream, chocolate, nuts, etc.)
as needed
Jam or fruit purée (for filling)
as needed
Instructions
1
Make the tart shell
Make the sweet tart dough
2
Roll out the dough
Roll the dough to 1/16 inch (1.5 mm) thick
3
Line the molds
Cut out the dough using an appropriately sized cutter, line clean tart molds, press to fit with your thumbs, and trim the excess edges with a small knife
4
Fill the base
Pipe some jam, curd, or other filling (such as chopped fruit, raisins, candied fruit, or fruit-flavored cream) into the 36 lined tart molds
5
Fill with almond cream
Pipe in the almond cream filling, filling to 1/4 inch (6 mm) from the top
6
Baking
Bake in a 365°F (185°C) oven until golden brown
