Frangipane Tartelettes with Apricots

• Soften the butter and mix with the sugar and almonds.
• Slowly add the eggs.

• Cut the fruit into small cubes (other types of fruit can be used as desired).
• Coarsely chop or break up the almonds.
• Roast the almonds in the oven at 150°C.
• Sprinkle some almonds (3.5 g) onto each tartelette.
• Pour in the frangipane paste (40 g).
• Place the apricot cubes (15 g) on top.
• Bake in a deck oven at 200°C top heat, 180°C bottom heat for 25 minutes.

Storage instructions: suitable for freezing.

Serving suggestions

• Jellify with hot jelly.