Berry and Frangipane Tartlets

SWEETTABLESCAPES has a bit of a weakness when it comes to frangipane. We just love it! See here.

This time, we wanted individual servings and the still seasonal pleasure of berries. So we baked this oh-so-delicious berry-frangipane tartlets.


For the dough, you’ll need:

250 g flour

125 g butter, softened

pinch of salt

1 egg yolk

20 cl water (optional)

For the frangipane, you’ll need:

100 g almond flour

80 g granulated sugar

80 g butter, softened

2 eggs

200 g raspberries

100 g red currant (if you cant’ find any, just double the blueberries)

100 g blueberries


For the dough:

Put flour in bowl, cut butter in pieces and place in the center of the flour with the pinch of slat.

With your fingers, mix butter and flour until you obtain a coarse mixture. Add the slightly beaten egg yolk and a bit of water. Mix until your dough is combined and smooth. Make a ball, wrap in plastic and refrigerate while you prepare the frangipane.


For the frangipane:

In the bowl of an electric mixer, beat the softened butter until smooth, add the eggs and the sugar, mix thoroughly; Add the almond flour until smooth.


Preheat your oven to 350F. Take dough out of the fridge and roll out to about 1/8 of an inch.

IMG_4503Cut circles about 1 inch larger than your tart molds and place the circles in the molds. Cut any excess.

IMG_4504Place a couple of TBsp of frangipane in each mold and bake for 15 minutes.


Remove from the oven and let cool.

Once cool, fill them with berries in a decorative pattern and glaze with melted jam or sprinkle with powdered sugar. They are so yummy!!



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