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Switzerland's top chef Silvano Braga's Almond Frangipane Tartlets with a golden crust, topped with sliced almonds and a dusting of powdered sugar, arranged on a white plate.
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Muffins & Pastries

Almond Frangipane Tartlets Recipe

Enjoy the rich and buttery goodness of my Almond Frangipane Tartlets, featuring a crisp, golden crust filled with a sweet almond cream and topped with toasted almonds. Discover the delicate and nutty flavours of these Almond Frangipane Tartlets – perfect for an elegant afternoon tea or a delightful dessert.

Total Time
1 hour 40 minutes
Difficulty
Medium
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Simple & Professional Tasty Recipes

Ingredients for 20 mini Servings

  • For the Crust (20 Mini Tartlets):
    330g all-purpose flour
    130g powdered sugar (Confectioners’ Sugar)
    Pinch of salt
    150g cold butter, cubed
    1 medium egg
    1 egg yolk
    1 tsp vanilla bean paste

    For the Frangipane Filling:
    80g butter, softened
    80g caster sugar (Superfine Sugar)
    100g almond flour
    1 small egg
    1/2 tsp vanilla extract
    1/4 tsp almond extract
    1/8 tsp salt
    1/2 cup sliced almonds
    Powdered sugar for dusting

Total Time

  • Preparation Time
    40 minutes
  • Cooking Time
    16 – 18 min

Goes Great with

Method

  1. 1. Prepare the Crust:

    1. In a food processor, combine 330g of all-purpose flour, 130g of powdered sugar, and a pinch of salt. Pulse a few times to mix.
    2. Add 150g of cold, cubed butter to the mixture and pulse until it forms a crumbly texture.
    3. Add 1 medium egg, 1 egg yolk, and 1 tsp of vanilla bean paste. Mix until the dough just comes together.
    4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
    5. Preheat the oven to 180°C (350°F). Roll out the dough on a lightly floured surface to about 3mm thickness.
    6. Cut out tartlet shapes using a cookie cutter or the rim of a glass, and press the dough into mini tartlet pans or a mini muffin tin to form crusts.

    2. Make the Frangipane Filling:

    1. In a bowl, cream together 80g of softened butter, 80g of caster sugar, 1/2 tsp of vanilla extract, and 1/4 tsp of almond extract until light and fluffy.
    2. Add 1 small egg and mix well.
    3. Gently fold in 100g of almond flour and 1/8 tsp of salt until fully combined.

    3. Assemble and Bake the Tartlets:

    1. Preheat your oven to 180°C (350°F).
    2. Spoon the frangipane filling into each prepared tartlet crust, filling about 3/4 of the way.
    3. Sprinkle the top of each tartlet with sliced almonds.
    4. Bake in the preheated oven for 16-18 minutes, or until the filling is set and the tartlet crust is golden.
    5. Allow the tartlets to cool completely on a wire rack.
    6. Dust with powdered sugar before serving.
    Pro Tips
    • Chill the Dough: Chilling the dough before rolling ensures a flaky, buttery crust.
    • Avoid Over-Mixing: For the frangipane filling, mix just until combined to keep it light and fluffy.
    • Customise the Flavour: Add a touch of lemon zest or a drop of orange blossom water for a citrusy twist.

Notes

Powdered Sugar and Caster Sugar are both types of sugar used in baking and cooking, but they have different textures and uses:

Powdered Sugar (Confectioners’ Sugar)

  • Texture: Extremely fine and powdery. It’s often used in recipes that require a smooth texture, such as icing and frosting.
  • Uses: Ideal for making smooth icings, glazes, and dusting baked goods. It dissolves quickly, making it perfect for recipes where a smooth consistency is desired.
  • German Name: Puderzucker

Caster Sugar (Superfine Sugar)

  • Texture: Fine, but not as powdery as powdered sugar. It has a slightly granular texture and dissolves quickly compared to regular granulated sugar.
  • Uses: Commonly used in recipes where a finer sugar helps dissolve quickly, such as in meringues, sponge cakes, and cocktails. It helps create a smoother texture in baked goods without adding too much air.
  • German Name: Feinkristallzucker

Alternatives:

For Powdered Sugar:

  1. Homemade Powdered Sugar:
    • How to Make: Blend granulated sugar in a blender or food processor until it reaches a fine, powdery texture. For every cup of granulated sugar, blend with 1 tablespoon of cornstarch to prevent clumping.
  2. Blender or Processor:
    • How to Use: Blend granulated sugar in a high-speed blender or food processor to achieve a fine powder. This can be a quick alternative if you need powdered sugar and don’t have any on hand.

For Caster Sugar:

  1. Granulated Sugar:
    • How to Use: You can use granulated sugar in place of caster sugar. It might not dissolve as quickly, but it’s a suitable substitute in most recipes.
  2. Homemade Caster Sugar:
    • How to Make: Pulse granulated sugar in a blender or food processor for a few seconds to achieve a finer texture. This will create a sugar with a texture similar to caster sugar.

Both powdered sugar and caster sugar serve specific purposes in baking and cooking, so choosing the right type depends on the texture and result you’re aiming for in your recipe.

Calories per Serving: Approximately 140 calories per tartlet.

These tartlets are a delightful treat, with a crisp crust and a rich almond flavour that’s sure to impress even your
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