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
- 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