Mini Berry Tarts with Almond Frangipane
Delicate mini tart shells filled with a rich almond frangipane cream and topped with fresh seasonal berries for a light, elegant dessert. This french-inspired desserts ready in about 62 minutes layers all-purpose flour, powdered sugar, large egg yolk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup (1 stick), cold and cubed unsalted butter
- 1 large egg yolk
- 1/2 cup almond flour
- 1/3 cup granulated sugar
- 1/4 cup (1/2 stick), softened unsalted butter
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 cups (blueberries, raspberries, strawberries) mixed fresh berries
- 2 tbsp, warmed apricot jam
Instructions
- Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour with 1/4 cup powdered sugar and 1/2 cup cold cubed unsalted butter until mixture resembles coarse crumbs.
- Step 2: Add 1 large egg yolk and pulse until dough starts to come together. Turn dough onto lightly floured surface, knead briefly, then flatten into a disk. Wrap in plastic and chill for 30 minutes.
- Step 3: Roll dough out to 1/8-inch thickness and cut into 12 circles to fit mini tart pans (about 3 inches diameter). Press dough into pans evenly and prick bottoms with fork.
- Step 4: In a bowl, cream 1/4 cup softened unsalted butter with 1/3 cup granulated sugar until light. Add 1 large egg, 1/2 cup almond flour, and 1/2 tsp vanilla extract, mixing until smooth to form frangipane.
- Step 5: Spoon about 2 tbsp frangipane into each tart shell, smoothing the surface.
- Step 6: Bake tarts for 20-22 minutes until frangipane is puffed and golden. Remove and cool completely.
- Step 7: Arrange 1 1/2 cups mixed fresh berries on top of cooled tarts. Brush berries lightly with 2 tbsp warmed apricot jam to glaze and add shine. Chill until serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mini Berry Tarts with Almond Frangipane take to make?
Total time is about 62 minutes (40 min prep + 22 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mini Berry Tarts with Almond Frangipane?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mini Berry Tarts with Almond Frangipane?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Berry Tarts with Almond Frangipane for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mini Berry Tarts with Almond Frangipane?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
