Frangipane (Almond Tarts)
- 2/3 cup butter, softened
- 1/2 pkg (8 oz size) cream cheese, softened
- 1 1/3 cups flour
- 1 tube (7 oz) almond paste
- 1/2 cup butter, softened
- 1/2 cup sugar
- 3 eggs
- 1/2 cup cake flour
Frangipane (Almond Tarts)
Demonstrated by: Brian Choy of Department of Health, Food Safety Program.
Brunch Ideas - September 16, 2001.
Ingredients:
Directions:
- In small bowl of electric mixer, cream the 2/3 cup butter with the cream cheese.
- Mix in flour; chill for 20 minutes.
- Shape dough into 36 balls; press into ungreased 1 3/4-inch muffin pans to form tart shells.
- Preheat electric oven to 325°F.
- In small bowl of electric mixer, cream almond paste with the 1/2 cup butter.
- Add sugar and beat well.
- Add eggs, one at a time, beating after each addition.
- Slowly add cake flour.
- Fill tart shells with almond mixture.
- Bake for 25 minutes or until golden brown.
Makes 36 tarts.
