Tartlets with frangipane
Description
If you don’t have ready-made almond flour but you do have almonds, you can grind the nuts yourself—and you don’t need to grind them very fine. It’s best to choose butter with 82.5% fat. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
All the ingredients are very convenient to prepare at once. The butter should be soft by the time of cooking, so take it out of the refrigerator in advance. Thoroughly wash the surface of the egg with a soapy solution and rinse it under running water.
- 2
Step 2
Place soft butter in a bowl and add sugar.
- 3
Step 3
Using a mixer, beat these ingredients until smooth and creamy.
- 4
Step 4
Add almond flour to this creamy butter mixture. Using the mixer on low speed, mix in the flour until the mixture is smooth and uniform.
- 5
Step 5
Beat in the egg and mix on low mixer speed until fully combined.
- 6
Step 6
Add wheat flour to the resulting mixture and run the mixer again until you get a smooth cream — this is frangipane. Place the bowl with the frangipane on a shelf in the refrigerator for 20 minutes.
- 7
Step 7
Then fill a piping bag fitted with your favorite tip with the chilled frangipane.
- 8
Step 8
Pipe the frangipane into the prepared tart shells; I also topped mine with sliced almonds, but that’s optional. Serve.