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Berry frangipane tarts

The Australian Women’s Weekly
 
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Photographer: Teny Aghamalian, Stylist: Louise Bickle
Photographer: Teny Aghamalian, Stylist: Louise Bickle

Serving size: Serves 4-6
Cooking time: Less than 60 minutes
Special options: Gluten free
Course: Dessert
Favourite flavours: Cakes/baking

Berry frangipane tarts
INGREDIENTS

75g butter, softened
½ teaspoon vanilla extract
1/3 cup (75g) caster sugar
1 egg
¾ cup (90g) almond meal
1 tablespoon (corn) cornflour
150g fresh blueberries and raspberries
1 tablespoon pure icing sugar
METHOD

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.

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.

Spoon mixture into tins; smooth surface, sprinkle with berries.

Bake tarts about 30 minutes. Stand in tins 10 minutes; turn carefully, top-side up, onto baking-paper-covered wire rack.

Serve tarts warm or cold, dusted with sifted icing sugar.

 
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User comments
This was yummy, I served it with creamy gluten free custard.it is now in my favorite recipe book

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