Fruit Frangipane Tarts
- 1 x 435g Carême sweet vanilla bean shortcrust pastry, defrosted
- 50g unsalted butter, softened
- 75g caster sugar
- 2 teaspoons honey
- 1 egg, lightly beaten
- 2 teaspoons brandy
- 15g cornflour
- 75g almond or hazelnut meal
- 110g fresh seasonal fruit, de-seeded and sliced (eg. peaches, plums, nectarines, apricots, cherries, figs, apples, pears, berries, rhubarb, mango)
- Icing sugar, to serve
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Step 1 - click here to display
Preheat oven to 190°C (170°C fan-forced). Lightly grease a 1 x 6-hole (3/4 cup-capacity) texas muffin pan.
Place pastry on a lightly floured kitchen work surface and using a 15cm round cutter cut 6 rounds of pastry (you might need to re-roll the pastry in order to achieve this) and line muffin pans. Chill in the refrigerator for 30 minutes.
Step 2 - click here to display
For the filling, place butter, sugar, honey and egg together in large mixing bowl, using electric beaters beat until light and creamy. Add brandy, beating until combined.
To help stabilize the mixture, add cornflour and the almond meal gently fold through until mixture is smooth and combined.
Step 3 - click here to display
Divide the filling evenly between the prepared muffin pans and smooth the tops. Place fruit slices across the top. Bake in pre-heated oven for 50 minutes or until golden. Remove from oven, allow to cool in pan for 5 minutes, before carefully turning out onto a wire rack to cool.
To serve, dust with icing sugar.