Description
Strawberry tartlets with frangipane could just be the perfect summer treat. Beautiful in color and delicious in flavor, these little tartlets will delight summer picnics and get togethers.
Ingredients
Scale
- Pie crust of your choice
- cup (110 g) unsalted butter, room temperature
- cup (110 g) natural cane sugar
- 1 egg
- tsp almond extract
- 1 cup (110 g) almond flour
- 1 Tbs (10 g) tapioca starch
- tsp salt
- 2 cups sliced strawberries
Instructions
- Pre-heat oven to 400F.
- In a stand mixer, cream the butter and sugar with the paddle attachment until light.
- Add the egg and almond extract and mix until combined.
- Add the dry ingredients and mix.
- Roll out the pie dough to 1/4-inch thickness.
- Cut 6 4-inch disks and fill tart molds with them. Cut off excess dough.
- Fill the tart molds with frangipane and arrange the sliced strawberries on top.
- Bake for 20 to 25 minutes until crust golden. (Snippets notes: I added more fresh strawberry slices on top after they came out of the oven just because it looked so pretty!)
- Prep Time: 20 mins
- Cook Time: 25 mins