Frangipanes are little tart cases filled with an almond sponge. The mix is very easy to make, and you can store it in a piping bag. This makes it easier to pie straight into the cases too.

This Frangipane recipe includes lemon curd and blueberry, but you can easily make rhubarb or apricot

You will need:

  • Stand mixer with paddle attachment

  • Piping bags with a plain wide nozzle

  • Baking beads or rice

  • Grease spray

  • Silicone paper

  • Individual tart fluted tart cases. If you can get the ones with the removable bottoms, do. It makes your life so much easier!

Ingredients

  • 250g butter at room temperature

  • 250g caster sugar

  • 250g ground almonds

  • 4 x large eggs

  • Sweet pastry recipe

  • Lemon curd recipe

  • 50g flaked almonds

  • Small punnet of blueberries

For the frangipane

  • 250g butter at room temperature

  • 250g caster sugar

  • 250g ground almonds

  • 4 x large eggs

To make the tarts

Pre heat your oven to 180 degrees Celsius.

Grease spray each tart case.  Roll out your chilled sweet pastry to around the same thickness as a £1 coin. Place into the tart tins with a little overlapping. Drop in a square of silicone paper and fill with your baking beads or rice. Chill in the fridge for 10 minutes.  This is to stop your pastry shrinking too much.

Bake for 10 minutes or until just slightly brown. Remove from the oven

Leave to cool.

Remove the baking beads and silicone paper.

Put one tablespoon of lemon curd into the base of your tarts.

Pipe the frangipane mix in a swirl pattern on top of the lemon curd.  Add your blueberries and press them into the frangipane mix. Sprinkle with the flaked almonds

Place them in the centre of the oven and bake until golden brown.

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