Apricot & Frangipane Tartlets

In the bowl of a stand mixer fitted with a paddle attachment, mix together 3 tbsp butter, 3 tbsp sugar, and a pinch of salt on medium speed until light and fluffy, about 1 minute. Add 1 egg and ½ tsp almond extract to the butter mixture and mix on medium speed until combined, about 1 minute. Add ½ cup almond flour to the bowl and mix on medium speed until combined, about 1 minute. Transfer the frangipane to a plastic bag or piping bag and cut off the corner of the bag.

Spread ¼ tsp raspberry jam into each phyllo shell.

On top of the raspberry jam, pipe ½ tbsp frangipane and spread it lightly to the edge of the shell. Place 1 piece of apricot on each tartlet and lightly press the apricot into the frangipane.

Place the tartlets in two Suvie pans and place the pans in your Suvie. Input settings, and cook now. Bottom Zone: Bake at 350°F for 15 minutes. Top Zone: Bake at 350°F for 15 minutes.

Once the tartlets have finished baking, microwave 1 tbsp apricot jam for 15 seconds and brush the top of each tartlet with the warmed apricot jam. To serve, divide tartlets between plates and garnish with powdered sugar.