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One of the first things I ever baked is still one of my most requested. And these bite sized Frangipane tarts are simple to make and mouth meltingly soft, crumbly and sweet. Delicious…
I don’t make the traditional frangipane in a tart case, I use silicone moulds and just the wet ingredients.
Ingredients:
100gms unsalted butter
100gms caster sugar
100gms ground almonds
2 eggs
Blueberries
Flaked almonds
Icing sugar to dust on top to decorate
Method:
Preheat oven to 170⁰C
Choose some moulds you want to use and grease them. Beat the butter and sugar until light & fluffy, then add the eggs one at a time, beating each time. Add the ground almonds and fold in. Pour into the prepared moulds up to ¾ full. Drop a few blueberries on to each cake, quantity will vary depending on individual cake size.
Sprinkle over the flaked almonds and bake for appx 20-25 mins.
They are ready once browned on top and firm to the touch. Leave to cool on a wire rack. Dust with icing sugar to serve.
Enjoy
Gaby Van Clarke
Size isn't everything, but going large on these cookies does make for an eye-popping treat that's great for sharing. The biscuity outer with the squidgy centre gives a good blend of textures with a gentle sweetness from the light brown sugar.
The Maldives is a long way to go to pick up a recipe, but wherever we are I'm always keen to discover what the locals are doing. The patisserie chef was kind enough to share this recipe that was part of the delicious breakfast offering.