We topped these dainty tartlets with raspberry and brushed them with melted apricot preserves for added sweetness and shine.
Raspberry-Topped Frangipane Tartlets
Serves: 12
Ingredients
- 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
- ½ cup slivered almonds, toasted
- ⅓ cup granulated sugar
- ¼ cup cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon all-purpose flour
- ¼ teaspoon vanilla extract
- 2 cups fresh raspberries
- ⅓ cup apricot preserves
Instructions
- Preheat oven to 450°F.
- On a lightly floured surface, unroll pie dough sheets. Using a 3 ¼-inch round cutter, cut 12 rounds from dough. Press dough rounds into bottoms and sides of 12 (2 ½-inch) tartlet pans, trimming and discarding excess dough. Using the wide end of a chopstick, press dough into indentations in sides of pans. Place tartlet pans on a rimmed baking sheet, and freeze for 15 minutes. Place a paper cupcake liner or a parchment paper square in each tartlet pan and top with pie weights or dried beans.
- Bake until tartlet shells are set, 4 to 6 minutes. Remove weights and paper. Continue baking until lightly browned, approximately 3 minutes more. Let cool completely in pans.
- In the work bowl of a food processor, pulse together almonds and sugar just until sandy-fine crumbs result. (Do not overprocess.) Add butter, pulsing until blended. Add egg, flour, and vanilla extract, processing just until all ingredients are incorporated. Divide mixture, approximately 1 tablespoon each, among cooled tartlet shells.
- Reduce oven temperature to 375°F.
- Bake tartlets until filling is set and golden brown, 10 to 12 minutes. (Filling will puff during baking but will fall when it cools.) Let cool completely on a wire cooling rack before carefully removing tartlets from pans.
- Divide raspberries among tartlets.
- In a small saucepan, melt apricot preserves over low heat. Press warm preserves through a fine-mesh sieve, discarding solids, to create a syrup. Brush warm syrup over raspberries and tartlet filling. Serve within 4 hours.
Notes
Make-Ahead Tip: Tartlets can be baked up to a day in advance and stored in an airtight container at room temperature. Garnish with raspberries and brush with apricot preserves just before serving.
