Too easy mini Frangipane tarts with a gooey jam centre……. You won’t be able to stop at one!
We have just come back from a week away down south in Dunsborough. Not too much cooking was done while on holidays but I did make these at the start of the week. Was great getting away from the reality of day to day before I go back to TAFE and the kids start daycare. Samurai became obsessed with the Cape Naturaliste lighthouse and we made three visits there, one to look around, the second we climbed up (I forgot about my fear of heights) and the third at night so we could see the light on.
little frangipane tarts
12 small pastry cases or 24 mini pastry cases
100g ground almonds
90g raw caster sugar
1 tbsp vanilla extract
150g strawberry jam
Pre heat oven to 190°C. In a bowl add the egg, butter, sugar, vanilla and combine with a spoon. Lay the pastry cases on a baking tray and spoon a teaspoon of jam into each case, if using the mini cases use half a teaspoon. Top with Frangipane mixture and bake for 18 minutes on the middle shelf, if using mini cases bake for 10 minutes.