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Frangipane tarts with redcurrant jam and browned butter crumble
  • Recipes

Frangipane tarts with redcurrant jam and browned butter crumble

HUG Mini Dessert-Tartelettes Filigrano Butter Round 3.8cm
Tartelettes
  • Medium effort
  • Medium
  • Spring, Summer
  • Bakery/Patisserie, Dessert

Product matching the recipe

Crème frangipane

Ingredients

  • 50 g soft butter
  • 50 g sugar
  • 50 g ground almonds
  • 25 g whole egg
  • 0.1 g salt
  • 4 g vanilla paste
  • 20 g orange peel
  • 50 g blackcurrant jam
  • 10 Piece HUG Mini Dessert-Tartelettes Filigrano Butter Round 3.8cm

Preparations

  • Mix all ingredients with a rubber scraper to form a dough.
  • Fill the tartelettes to the top with the following evenly distributed layers: Frangipane crème, redcurrant jam, Frangipane crème.
  • Cover the tartlets with a lid of browned butter crumble.
  • Bake the tartelettes at 170°C hot air for 10 minutes.

Butter crumble

Ingredients

  • 55 g butter
  • 25 g sugar
  • 40 g flour
  • 40 g ground almonds

Preparations

  • Mix all the ingredients until crumbles form and bake at 160°C for 10 minutes using hot air.

Ideas for toppings

  • Sprinkle frangipane tartelette with powdered sugar.

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