Frangipane Tarts |
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| Ingredients: | |||||||||||||||||||||||||||||
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3/4 cups, plus 2 tablespoons sugar 10 tablespoons margarine (5 oz.) 3 eggs, chilled 2 1/4 cups almond flour 1/2 teaspoon salt 1/4 teaspoon vanilla extract 1/4 teaspoon lemon extract 2 tablespoons confectioners sugar |
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| Preparation: | |||||||||||||||||||||||||||||
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Preheat oven to 385° F. Grease well six (1/3-cup) aluminum cups (we used large muffin tins). Using an electric mixer on high speed, cream the sugar together with the margarine until light. Add eggs, one at a time, mixing well after each addition. You will mix for approximately 7 minutes total. Fold in the almond flour in three portions. Then add the salt, vanilla and lemon extracts and cream the entire mixture another 4 minutes. Divide the mixture among the prepared pans. Bake approximately 30 minutes or until set (centers will still look moist under a golden crust). Use a sharp knife to be sure tarts are loosened from pan. Invert to unmold. Let cool on wire rack. When cool, dust tops with confectioners sugar. |
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