Berry And Frangipane Tartlets

1. 1

   In the bowl of a food processor or with a pastry blender, combine the flour, sugar, and salt. Pulse to combine. Add the butter and pulse until the butter is the size of small peas. Add the yolk and pulse until it is evenly distributed. Pulse in the cold water until the dough starts to hold together.

2. 2

   Lightly butter your tart pan or pans and gently press the dough into the pan. Make sure to evenly coat the bottom and sides. You may have a bit of extra dough; save it just in case you have to repair any cracks later on. Freeze the tart shell(s) for 30 minutes.

3. 3

   Preheat your oven to 375u00b0 F and bake the tart shell (no need for pie weights) until it is lightly golden. If the shell puffs up while baking, carefully use an offset spatula to gently press them back into the pans. Repair any cracks that may have formed with your leftover dough. Cool the shell on a rack while you prepare the rest of the tart.

4. 4

   In the bowl of the food processor, combine the butter and sugar and pulse until smooth. Add the almonds and blend until well combined. Add the flour and cornstarch followed by the egg and egg white and finally the vanilla extract and salt. Mix until just combined.

5. 5

   To assemble and bake: Preheat the oven to 350u00b0 F. Spread the frangipane into the cooled tart shell or shells, it should come up just below the edge. Depending on the height of your tart shells, you may have a couple of spoonfuls of frangipane left over. Decorate the top of each tartlet or tart with a couple of berries or slices of plum arranged in a decorative pattern.

6. 6

   Place the tart or tartlets on a baking sheet and bake until the crust and frangipane are golden and set, 20 to 30 minutes for tartlets and 45 to 50 minutes for a large tart. Cool on a wire rack and dust with confectioner's sugar just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.