Recipe

Berry frangipane tarts

Aug 09, 2009 2:00pm
  • 30 mins cooking
  • Serves 6
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Photographer: Teny Aghamalian, Stylist: Louise Bickle

Ingredients

Berry frangipane tarts
  • 75克的屁股er, softened
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (75g) caster sugar
  • 1 egg
  • 3/4 cup (90g) almond meal
  • 1 tablespoon (corn) cornflour
  • 150 gram fresh blueberries and raspberries
  • 1 tablespoon pure icing sugar

Method

Berry frangipane tarts
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease six 5.5cm x 10.5cm loose-based fluted flan tins; place on oven tray.
  • 2
    Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Add egg; beat until combined. Stir in meal and cornflour.
  • 3
    Spoon mixture into tins; smooth surface, sprinkle with berries.
  • 4
    Bake tarts about 30 minutes. Stand in tins 10 minutes; turn carefully, top-side up, onto baking-paper-covered wire rack.
  • 5
    Serve tarts warm or cold, dusted with sifted icing sugar.

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