1. Make the Tart Shells
In a food processor, pulse flour, sugar, and cold butter until crumbly.
Add egg yolk and 1 tbsp ice water; pulse until dough forms.
Roll out, cut into circles, and press into a muffin tin or tartlet molds. Chill 30 minutes.
2. Prepare the Almond Cream
Beat butter and sugar until fluffy.
Mix in almond flour, all-purpose flour, egg, egg white, and extracts until smooth.
3. Assemble & Bake
Preheat oven to 350°F (175°C).
Fill each tart shell ¾ full with almond cream.
Top with sliced almonds (if using).
Bake 20–25 minutes until golden.
4. Cool & Serve
Let cool, then dust with powdered sugar or add berries.
Pro Tips
🔥 Blind bake? For extra crisp shells, bake empty shells 10 mins before filling.
⏳ Make ahead – Freeze unbaked shells or frangipane for 1 month.
🍫 Chocolate twist – Add ½ cup chocolate chips to the filling.
Serving Ideas
With coffee or tea – A Parisian café experience at home
As petits fours – For fancy parties
With vanilla ice cream – Warm tartlets + cold cream = heaven
FAQ
Q: Can I use store-bought pastry?
A: Yes! Use puff pastry or shortcrust for a shortcut.
Q: How do I prevent soggy bottoms?
A: Ensure shells are fully chilled before baking.
Q: Nut-free alternative?
A: Replace almond flour with toasted coconut flour.