Classic Tartelettes Amandine with Almond Frangipane
Amandine Tarts
Buttery tartlets filled with almond frangipane and topped with caramelized sliced almonds.
Nutrition (per serving)
These tartelettes amandine are one of my favorite simple French pastries to make for guests. A crisp, buttery pâte sucrée shell cushions a luscious almond frangipane — rich, fragrant, and slightly caramelized on top — finished with a glossy apricot glaze and toasted sliced almonds. They feel elegant but are surprisingly straightforward.
I love making them when I want something that reads fancy but comforts like home. The dough can be made ahead, frangipane whips up in minutes, and baking fills the kitchen with that irresistible almond aroma. Serve warm or at room temperature with coffee or a light dessert wine.
Ingredients
- All-purpose flour (for crust):1 1/4 cup
- Powdered sugar:1/3 cup
- Unsalted butter (cold, diced):1/2 cup
- Egg yolk (for crust):1 pieces
- Vanilla extract:1 tsp
- Salt:1/4 tsp
- Unsalted butter (frangipane, softened):6 tbsp
- Granulated sugar:1/3 cup
- Almond flour:1 cup
- Large egg (for frangipane):1 pieces
- Egg yolk (for frangipane):1 pieces
- All-purpose flour (for frangipane):2 tbsp
- Almond extract:1/2 tsp
- Lemon zest:1 tsp
- Sliced almonds:1/2 cup
- Apricot jam (for glaze):2 tbsp
- Confectioners' sugar (optional, for dusting):1 tbsp
Instructions
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Make the pâte sucrée: in a bowl whisk powdered sugar, flour and salt. Cut in cold diced butter until mixture resembles coarse crumbs.
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Stir in egg yolk and vanilla until the dough just comes together; press into a disk, wrap, and chill at least 30 minutes.
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Preheat oven to 350°F. Butter eight 3-inch tartlet pans (or one 9-inch tart pan if preferred).
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Roll chilled dough between parchment to about 1/8-inch thick and cut rounds to line the tartlet pans. Press gently and trim edges. Chill shells in the pans 10 minutes.
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Blind-bake shells: line each shell with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake 5 minutes more until edges are lightly golden. Cool slightly.
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Make the frangipane: cream softened butter and granulated sugar until pale. Beat in almond flour, all-purpose flour, lemon zest, almond extract, then mix in the whole egg and extra yolk until smooth.
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Fill each prebaked shell with frangipane, smoothing the tops with a spatula. Sprinkle sliced almonds evenly over each tartlet.
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Bake filled tartlets 18–22 minutes at 350°F until frangipane is puffed and golden and almonds are toasted.
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Warm apricot jam with 1 tsp water and brush over the hot tartlets for a glossy finish.
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Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely. Dust lightly with confectioners' sugar if desired.
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Serve warm or at room temperature. Store in an airtight container for up to 2 days, or freeze unglazed tartlets for longer storage.
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If making ahead, freeze baked shells and fill/bake the frangipane the day you plan to serve for fresher texture.
Tips & Notes
- Keep the crust cold — it yields the flakiest, most tender shells.
- If you don't have almond flour, pulse blanched almonds with a little powdered sugar to make a quick substitute.
- For extra shine, microwave apricot jam briefly before brushing so it spreads easily.
- Make the dough and frangipane a day ahead for easier assembly and deeper flavor.
