Mini Frangipane tarts are delicious almond cake-filled mini tarts in a crispy puff pastry case. Delicious served warm from the oven or cooled with a blob of ice cream or fresh whipped cream!
Mini Frangipane Tarts! These are lovely little sweet pies and great for snacks or parties.
The filling is made up of our basic almond frangipane recipe, there's very little flour in there and full of the goodness of ground almonds.
The filling for these mini frangipane tarts is nice and moist, so when you bite through the crispy layers of light puff pastry, you get a tender sweet texture of moist almond cake filling, together with a thin layer of jam on the bottom.
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For this recipe, I've used a blueberry jam to line the base of the mini-tarts. You can use any jam you like or delicious lemon curd.
I've also made the filling a lemon flavor by adding lemon juice and zest. It's not overly tart or sharp with lemon, but if you prefer to have your lips puckered and enjoy the sharpness of lemon, feel free to double up on the lemon juice quantity and that should be sharp enough for you!
These mini frangipane tarts are made using ready-rolled frozen puff pastry. If you're feeling adventurous or have some time, then you can always see how to make pie dough, using our easy flaky pastry recipe. The quantity in that recipe is the same as you would get in a sheet of ready rolled pastry.
If you're looking to make some sweet pastries for a breakfast or brunch, perhaps a tea party or to take along to a party or Thanksgiving, then these will travel very well.
They are freezer friendly, and all you need to do is defrost at room temperature as normal. The pastry will lose it's crispness once you've defrosted, but you can pop them in the oven for 10 minutes on a medium heat to crisp up again if you wish.
Serve these as they are, warm from the oven, or eat as a dessert with a blob of vanilla ice cream or some fresh whipped cream. They're so delicious!
So let's get straight to the recipe and see how we make these little mini frangipane tarts. Please enjoy.
Prep Time
15 Minutes
Cook Time
20 Minutes
Makes
18
Ingredients
1 sheet ready rolled Puff Pastry
3 Tablespoons warmed Blueberry Jam or Lemon Curd
4 ½ oz or ½ cup or 125 g butter
½ cup or 125 g Sugar
2 eggs
1 ⅓ cups or 125 g ground almonds
2 ½ Tablespoons All purpose / Plain Flour. (if you don’t want to use flour, swap it for extra ground almonds & 1 tsp baking powder or the same amount in Tapioca flour)
1 Tablespoon Lemon Juice
Zest of 1 lemon
4 Tablespoons milk
Check out our handy Oven Temperature Conversion Guide!
Instructions
1. Preheat oven on to 200 C, 400 F, Gas 6. Grease a cupcake pan, enough for 18 tarts.
2. Remove packaging for puff pastry, if frozen, allow to fully defrost.
3. Take 2 round cookie cutters, one size to fit the bottom of the cupcake pan, and another, slightly smaller which will be for the lids of the tarts.
3. Roll out the puff pastry so it is slightly thinner, a few millimeters in thickness is fine.
Then take the cookie cutter and cut out 16 large disc and 16 smaller discs. Line the bottom of the cupcake pan with the larger discs and set the smaller discs aside.
4. Melt the jam in the microwave for 30 seconds to loosen it, then using a teaspoon, carefully drop a bit of the jam into each tart base and use the back of the spoon to spread it a little over the base.
5. Make the filling by creaming the butter and sugar until light in color and fluffy. Slowly add the beaten eggs. If the mixture looks like it is starting to split, add a tablespoon of your ground almonds.
6. Add almonds, flour and lemon zest. Add the milk and lemon juice, and gently (low setting on your mixture) combine.
7. Add the cake mixture to the pastry cases
8. Add each of the smaller discs of pastry to the tops of the filling so they sit like hats.
9. Brush the tops and sides with beaten egg or milk and sprinkle some regular sugar over the tops.
10. Bake for about 20 minutes or when you see the pastry puff up and go golden brown.
11. All to cool to touch then turn the tarts out on a cooling rack. Optional, sprinkle some sieved powdered sugar over them
These are delicious served warm from the oven or cooled as they are or with a blob of ic cream or whipped cream.
NOTE: Depending on the size of your baking pan, the number of tarts will vary. I used a shallow tart pan, but if you use a muffin pan or cupcake pan, they are deeper so you will need to make sure you cut enough pastry discs to fit whatever size pan you use.
We'd love to hear from you and what you thought of our Mini Frangipane Tarts recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Mini Frangipane Tarts
Mini Frangipane tarts are delicious almond cake filled mini tarts in a crispy puff pastry case. Delicious served warm from the oven or cooled with a blob of ice cream or fresh whipped cream!
Ingredients
- 1 sheet ready rolled Puff Pastry
- 3 Tablespoons warmed Blueberry Jam or Lemon Curd
- 4 ½ oz or ½ cup or 125 g butter
- ½ cup or 125 g Sugar
- 2 eggs
- 1 ⅓ cups or 125 g ground almonds
- 2 ½ Tablespoons All purpose / Plain Flour. (if you don’t want to use flour, swap it for extra ground almonds & 1 tsp baking powder or same amount in Tapioca flour)
- 1 Tablespoon Lemon Juice
- Zest of 1 lemon
- 4 Tablespoons milk
Instructions
1. Preheat oven on to 200 C, 400 F,Gas 6
2. Remove packaging for puff pastry, if frozen, allow to fully defrost.
Grease a suitable pie pan, or cupcake pan to hold 18 pies.
3. Take 2 round cookie cutters, one size to fit the bottom of the cupcake pan, and another, slightly smaller which will be for the lids of the tarts.
3. Roll out the puff pastry so it is slightly thinner, a few millimeters in thickness is fine. Then take the cookie cutter and cut out 16 large disc and 16 smaller discs. Line the bottom of the cupcake pan with the larger discs and set the smaller discs aside.
4. Melt the jam in the microwave for 30 seconds to loosen it, then using a teaspoon, carefully drop a bit of the jam into each tart base and use the back of the spoon to spread it a little over the base.
5. Make the filling by
creaming the butter and sugar until light in color and fluffy. Slowly add the beaten eggs. If the mixture looks like it is starting to split, add a tablespoon of your ground almonds.
6. Add almonds, flour and lemon zest. Add the milk and lemon juice, and gently (low setting on your mixture) combine.
7. Add the cake mixture to the pastry cases
8. Add each of the smaller discs of pastry to the tops of the filling so they sit like hats.
9. Brush the tops and sides with beaten egg or milk and sprinkle some regular sugar over the tops.
10. Bake for about 20 minutes or when you see the pastry puff up and go golden brown.
11. All to cool to touch then turn the tarts out on a cooling rack. Optional, sprinkle some sieved powdered sugar over them!
These are delicious served warm from the oven or cooled as they are or with a blob of ic cream or whipped cream.
Notes
**Please note, depending on the size of your baking pan, the quantity of tarts will vary. I used a shallow tart pan, but if you use a muffin pan or cupcake pan, they are deeper so you will need to make sure you cut enough pastry discs to fit whatever size pan you use.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 191Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 119mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 3g
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