Frangipane Tarts
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Servings
20-24
servings
Ingredients
- Frangipane Filling
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4 lbs. Almond paste
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6 oz. Sugar, granulated
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2 lbs. Butter, softened
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2 lbs. Eggs, room temperature
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6 oz. Cake flour, sifted
- Frangipane Tarts
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60 oz. Short dough (20 oz. for two shells + 40 oz. for two lattice sheets)
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50 oz. Frangipane Filling (25 oz. per tart)
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22 oz. Apricot jam
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4 oz. Sugar, granulated
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Sugar, confectioners’
Directions
- Frangipane Filling
- Combine almond paste, butter and granulated sugar. Cream together until smooth and
light. - Slowly add eggs, scraping bowl as necessary.
- Add flour and mix just until incorporated (do not over-mix).
- Frangipane Tarts
- Line Tart Pans with short dough and chill. Use 10 oz. dough for 10-in tart.
- Roll 1 sheet of lattice to 1/16 inch thick (approximately 20 oz. short dough needed). Chill.
- Cut 12 ½-in wide strips with crimped pastry wheel for a 10-in tart.
- To fill tart shells:
Spread apricot jam onto chilled tart shells in a thin coat. Use 3 oz. per tart.
Spread frangipane into tart shells. Use 25 oz. per tart. - Make lattice designs on tops of chilled tarts.
- Bake chilled tarts at 325°F. Cool tarts before glazing.
- To glaze tarts:
Boil 1 lb. strained apricot jam with 4 oz. granulated sugar and strain.
Brush even coat over tops of tarts. Dust edge of tart with powdered sugar.
