Fruit Frangipane Tarts
Serves: 6
Ingredients
- 1 x 435g Carême sweet vanilla bean shortcrust pastry, defrosted
- 50g unsalted butter, softened
- 75g caster sugar
- 2 teaspoons honey
- 1 egg, lightly beaten
- 2 teaspoons brandy
- 15g cornflour
- 75g almond or hazelnut meal
- 110g fresh seasonal fruit, de-seeded and sliced (eg. peaches, plums, nectarines, apricots, cherries, figs, apples, pears, berries, rhubarb, mango)
- Icing sugar, to serve
Method
- Preheat oven to 190°C (170°C fan-forced). Lightly grease a 1 x 6-hole (3/4 cup-capacity) texas muffin pan.
- Place pastry on a lightly floured kitchen work surface and using a 15cm round cutter cut 6 rounds of pastry (you might need to re-roll the pastry in order to achieve this) and line muffin pans. Chill in the refrigerator for 30 minutes.
- For the filling, place butter, sugar, honey and egg together in large mixing bowl, using electric beaters beat until light and creamy. Add brandy, beating until combined.
- To help stabilize the mixture, add cornflour and the almond meal gently fold through until mixture is smooth and combined.
- Divide the filling evenly between the prepared muffin pans and smooth the tops. Place fruit slices across the top. Bake in pre-heated oven for 50 minutes or until golden. Remove from oven, allow to cool in pan for 5 minutes, before carefully turning out onto a wire rack to cool.
- To serve, dust with icing sugar.
- Tip: Suitable for freezing.
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