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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
Nankhatai is an Indian shortbread style biscuit that goes from deliciously crunchy to a light crumbly texture. It's often baked with almonds or pistachios with the added aroma of cardamon or nutmeg.
Shiny, glossy, lustrous hair. The glorious reflection of health and vitality that we emit and search for when choosing a mate to produce our offspring.