Mini Cherry Frangipane
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 24 servings
Crisp, buttery pastry filled with nutty frangipane. My family devour these tarts by the truck load and so will yours.
For the pastry
- 200 g plain flour
- 125 g cold butter cubed
- 50 g ground almonds
- 75 g icing sugar
- 1 egg yolk
For the frangipane
- 125 g caster sugar
- 100 g butter (room temperature)
- 2 large eggs
- 150 g almonds
- 24 cherries halved and stoned
- You will also need 2x12 hole bun tins/tart trays and a cookie cutter (I find a 9cm cookie cutter works for my bun tins)
For the pastry
Place the cold cubed butter and the flour into the food processor and pulse until it resembles coarse bread crumbs (about 8 pulses). Alternatively rub the butter into the flour with your hands.
Add the almonds and the sugar and pulse or mix to combine then add the egg yolk and a small amount of ice cold water and pulse, or mix gently using a dinner knife, until the pastry comes together. I usually find that 30-50ml of ice cold water is enough. Start with a small amount and add more as needed being careful not to overwork the dough.
Bring the pastry into a ball, flatten it slightly then wrap it in cling film and chill it in the fridge for 30 minutes.
Preheat the oven to 170°C.
Roll out the pastry until it’s a little bit thinner than a £1 coin. Using a cookie cutter, cut circles out of the pastry and use these to line your bun tin, then spoon in the batter filling each case to 5mm from the top. Top with a couple of cherry halves and bake on the middle shelf for about 20 minutes, until golden brown.
Cool in the tin for a few minutes then remove to a cooling rack until room temperature.
Dust with icing sugar and serve.
Calories: 190kcal (10%) | Carbohydrates: 17g (6%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated Fat: 5g (25%) | Cholesterol: 41mg (14%) | Sodium: 72mg (3%) | Potassium: 75mg (2%) | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 270IU (5%) | Vitamin C: 0.6mg (1%) | Calcium: 28mg (3%) | Iron: 0.8mg (4%)