Frangipane mini fruit tarts. Oh! and Mind the gap please!

Before I get to the recipe, I would like to share with you an odd thing we faced when we were trying to find our new matresse, we ended up buying 2. Not that we wanted the 2, but this is what seems to be the optimal solution.

It’s almost a luxury to find a Queen size bed, not to mention a King size bed. Since we have a limited budget, we should be spending carefully.

Now most of what is displayed for sell for a couple is a 2 single-bed option of 90*200 cm each, offering you a gap in-between..

Of course you would be tempted to think about solutions on how to fill in the gap. Now imagine that you haven’t bought the bed frame yet and that this gap gets bigger whenever any of the couple tries to move towards the center, because one of the bed (or the 2 of them) are sliding towards the edge. The whole thing leads to a big crack…

The German population is shrinking apparently. Does this have to do with it?

If you have even used the London Underground, i’m sure you are familiar with “Mind the gap“, annoucing a gap between the train and the platform.. Well, this has because familiar in our bedroom too.

I invite you to read the post of a fellow blogger who seems to have faced the same problem.

Oh well! I suppose we should get started thinking about solutions about how to fix the gap without having a hump.

Today’s recipe 

It’s going to be these melt-in-the-mouth frangipane mini-tarts or tartelettes, with the fruits of the season. I had some shortcrust dough in the fridge, I made an easy “crème d’amandes” (almond cream). The whole thing was ready in maximum 40 min.

Frangipane refers to almond cream, so you can use either this word or the other..

I have previously posted a similar recipe in French where the star of the show was the peach. So you get the picture, you can use many fruits: pear, apple, apricot, cherry, berries…

There is something about these tarts, you get different textures in one bite: from crunchy to moist to soft and melting in your mouth. Although they’re easy to make, they’re always an instant hit and make a good impression..

Makes about 12 mini- tarts
Prep: 15 min – baking: 25 min approx

  • Approx. 500g of shortcrust or pastry dough
  • Zest of a lime or 1/e lemon, to mix with the dough
  • Glazing: I used homemade thick lemon syrup; you can use any transparent glazing
  • Fruits: 1 apricot (1/4 for each tart), 3 cherries (1 for each tart), about 5 raspberries (1 for each tart)  
Almond cream
  • 1 large egg at room temperature
  • 40 g caster sugar
  • 80 g of almond meal
  • 60 g of butter, soft at room temperature
  • A pinch of salt
  • A few drops of vanilla extract, or almond extract (optional)


Preheat the oven at 180 C.
In the meantime, make the almond cream, whisk sugar and butter until creamy, add the egg. Whisk again. Add the pinch of salt, the almond meal and the vanilla or almond extract. Mix and set aside.
Roll the shortcrust dough about 2 to 3 ml thick. Cut circles or any shape you want, depending on your tart pans/molds.
Place the dough in the moulds, press around the edges and slightly prick the bottom. Fill in with the almond cream. Place the fruits  and press with your fingers so the fruits go deep into the cream.
Bake for about 25 min or until the edges and the top take a nice golden colour.
Once the tarts are out of the oven, place on a grill and let cool. After about 15 min, brush them with a nice glaze to give a shine but also to protect the fruits from the air.
I enjoy my frangipane and fruit tartelettes at room temperature.

2 thoughts on “Frangipane mini fruit tarts. Oh! and Mind the gap please!

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