For the frangipane

3 Lb 8 Oz American Almond Almond Paste or Macaroon Paste 
3 Lb 8 OzGranulated Sugar 
3 Lb Unsalted Butter  
3 Lbs 13 Oz Eggs 
1 Lb 8 Oz Cake Flour

For the tarts 

Short Dough, sheeted and cut into 12-inch circles as needed
Egg Wash as needed
Short Dough, sheeted and cut into half-moons or fleurons as needed
Apples, peeled, cored and sliced thinly as needed
Cinnamon Sugar as needed
Apricot Tart Glaze as needed


To make the Frangipane: Blend American Almond Almond Paste in the bowl of a mixer fitted with a paddle for a few seconds to begin to soften the paste.  With the machine running, add a quarter of the eggs and continue mixing until smooth. Gradually add the sugar then another quarter of the eggs.

Gradually add the butter a small amount at a time, blending until the mixture is lump free.

Add the remaining eggs and beat for a few minutes to aerate.

Beat in the flour.

To make the Tarts: Brush the edge of a puff pastry disc with egg wash.  Arrange the puff pastry half-moons slightly overlapping around the edges of the pasty disc.  Dock the center of the puff pastry. (The prepared pastry shells can be kept frozen from this point.)

For each tart, spread a ½-inch thick layer of the Frangipane in the center of the tart shell, approximately 3 to 4 ounces.

Shingle thinly peeled apple slices in a circle around the edges and in the center of the tart.

Sprinkle with cinnamon sugar.

Bake at 450°F until the crust is risen and browned and the apples are cooked through, for approximately 55 minutes.

Brush the tarts with apricot glaze once cooled slightly.

Pears may be used in place of the apples.

Pignoli Tarts – Line 10-inch tart rings with Short Dough. Fill with Frangipane then top with pignoli nuts before baking.

Formulation courtesy of American Almond