Our Eat and Tweet style Frangipane Tarts can be a little time consuming to make, but they are perfect for the sweet tooth.

The cupcake shaped shortbread is filled with freshly made frangipane and topped with almonds or if you wish, icing.

Here’s how you make them, but before getting started pre-heat the oven to 180c and grease a 12 hole muffin tray with butter.

Frangipane Tarts – Eat and Tweet Style

For the shortbread:

250g Plain flour
75g Caster sugar
175g Butter, softened

Method

Making the shortbread is simple really. Just mix together the butter, flour and sugar until a dough is formed. If the mixture is crumbly then simply add a little water. Once you have a dough roll it out onto a flat, floured surface until it is around 3cm thick and find a round cutter which is slightly larger than the holes in your muffin tray. Cut out one piece of shortbread and place it into the hole. It should fit in almost like a pasty/pie shape, with a hollow middle. It’ll probably fill around half the hole, this is perfect.

Repeat until you have the shortbread mix in all 12 holes. As mentioned, there should be space in the middle of the mixture to hold your caramel, but for now you’ll need to blind bake these shortbread pasties by placing some greaseproof paper in the middle of each.

To cut the greaseproof paper you should use the same pastry cutter and simply use a sharp knife to cut out a circle of the same shape to place in the middle. Once you have done this place some baking beans on top as this will allow the shortbread to bake while keeping the shape in the middle.

Bake for around 10 minutes then remove the greaseproof paper and baking beans and then bake for another 10 minutes or until cooked in the middle.

For the Filling

  • 100G Ground almonds
  • 100G Butter
  • 100G Caster sugar
  • 1/2 teaspoon vanilla extract
  • Strawberry Jam (Smooth)
  • 2 Eggs

To make the filling simple mix the butter, sugar , vanilla extract and almonds together until a creamy texture has formed. Next, add the eggs one at a time, mixing in until you have a smooth, mixture. It should look like cake mixture at this point, being slightly runny.

Spread some jam on the bottom of the the cooled shortbreads and then half fill with the frangipane and if you wish, sprinkle with sliced almonds. Place back in the oven for around 15 minutes or until the golden brown and cooked through. Leave to cool.

If you wish  to turn these into bakewell tarts, simply make up some thick icing and spread on top of the cooled cake.