Frangipane Tartlets (Buttery Almond Tartlets) 

Frangipane is a buttery almond filling, I love it in almond croissants, but it is absolutely delightful in tarts. What's better than tarts are tartlets! It's tiny and adorable, perfect for having a couple with coffee or tea in the afternoon or dessert nibbles. This is a must-have for almond lovers. The tart crust is versatile for many desserts, and you can customize the filling you'd like. Many people layer fruit with the frangipane in the tartlets, but I wanted plain almond flavored.
It's so simple, but it looks like so much work! The tool I use to press in the tartlets I got online for around $2 and I use it all the time, such an inexpensive thing but it makes pressing anything into the small mini muffin tins an absolute breeze. It is not necessary, though. Just press the crust into the mold and fill it with the frangipane. You can arrange almonds cutely on top or just sprinkle some crushed ones! I dusted with powdered sugar after, but that's completely optional.
Crust:
2 3/4 cup flour (300g)
2/3 cup powdered sugar (130 g)
Pinch of Salt
2/3 cup salted cold butter (150 g)
1 egg
1 yol1 teaspoon vanilla bean paste
Wrap and chill for 30 minutes to 1 hour.
Frangipane:
1/3 cup softened butter (80 g)
1/3 cup sugar (80 g)
1 cup almond flour (100 g)
1 egg
1/4 teaspoon vanillla
1/1-1 teaspoon almond
1/8 teaspoon salt
Sliced almonds for garnish
Bake At 350° F for 18-20 minutes.
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Music: The Way Home
Musician: ZakharValaha
URL: pixabay.com/music/-the-way-ho...