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Belgian frangipane tartlets
Frangipanetaartjes with apricot jam and a thin white glaze
Look in the glass counter of a Flemish bakery and between the rice tarts and cream puffs sit rows of frangipanetaartjes: small shortcrust cases with a hidden layer of apricot jam, filled with almond frangipane and glazed with a thin, crackly white icing. Belgians pick them up on Saturday mornings or for a birthday at the office and eat them with coffee. They are buttery, nutty and moist, with a sharp fruity note from the jam. Too much jam is the mistake to watch: it bubbles up through the frangipane and glues the tartlets to the tin. Chef's tip: brush the warm tartlets with hot apricot jam first and let it set before the icing goes on; the jam seals the surface so the glaze stays white and shiny.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the pastry
- 7 oz plain flour
- 1 ¾ oz icing sugar
- 1 pinch salt
- 3 ⅞ oz cold butterdiced
- 1 egg yolk
- 1 tbsp cold water
For the frangipane
- 3 ½ oz buttersoft
- 3 ½ oz caster sugar
- 2 eggs
- 3 ½ oz ground almonds
- ⅔ oz plain flour
- ¼ tsp almond extract
For the jam and glaze
- 4 oz apricot jamdivided
- 2 ⅞ oz icing sugar
- 1 tbsp lemon juiceor water
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Method
0/8 doneStep 1: Rub 3 ⅞ oz cold butter into 7 oz plain flour, 1 ¾ oz icing sugar and 1 pinch salt. Add 1 egg yolk and 1 tbsp cold water and press into a dough. Wrap and chill for 20 minutes.
20 minStep 2: Heat the oven to 350°F (325°F fan) and butter a 12-hole tartlet or muffin tin. Roll the pastry to 3 mm, cut 9 cm rounds and press them into the holes.
Step 3: Spoon half a teaspoon of 2 ⅛ oz apricot jam into each case and spread it thinly over the base.
Step 4: Beat 3 ½ oz butter and 3 ½ oz caster sugar until pale, then beat in 2 eggs one at a time. Fold in 3 ½ oz ground almonds, ⅔ oz plain flour and ¼ tsp almond extract.
Step 5: Fill each case two-thirds full with frangipane, so it has room to rise.
Step 6: Bake for 20–25 minutes, until the frangipane is golden and springs back when pressed lightly in the centre.
22 minStep 7: Warm the rest of the 2 ⅛ oz apricot jam with 1 tbsp water, sieve it, and brush it over the tartlets while they are still warm. Leave to set for 15 minutes.
15 minStep 8: Mix 2 ⅞ oz icing sugar with 1 tbsp lemon juice into a thin, pourable glaze and spread a little over each tartlet. Lift out of the tin once the glaze is dry.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 4 g
- Carbs
- 31 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does belgian frangipane tartlets take?
- About 60 minutes in total: 35 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of icing sugar?
- Caster sugar, same amount.
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