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Mini Apricot Frangipane Tarts Recipe


INGREDIENTS

Filling
65g Mainland Unsalted Butter
65g Chelsea Icing Sugar
65g ground almonds
12g All-purpose Flour
1 egg
Sweet Pastry
135g All-purpose flour
80g Chelsea Icing Sugar
112g Mainland unsalted butter
Zest of ½ lemon
1 lge egg

METHOD

Filling:
Cream butter and icing sugar until pale. Add almond, flour and egg. Mix well. Place frangipane mix into baked pastry cases. Top with seasonal fresh fruit, or tinned fruit. We used tinned apricots. Bake at 170°C for 30 – 40 mins.

Sweet Pastry:
Mix dry ingredients together until it resembles breadcrumbs. Add egg and mix to a paste. Wrap in cling film and refrigerate for min. 6 hours before using.  Blind bake pastry in large pie dish or individual tart tins.