Apricot & Frangipane Tartlets (Phyllo Shells) | CookOS

Apricot & Frangipane Tartlets

Name: Apricot & Frangipane Tartlets (Phyllo Shells)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 7 servings
Cuisine: French
Ingredients: 3 tbsp unsalted butter, room temperature; 3 tbsp granulated sugar; 1 large egg; ½ tsp almond extract; ½ cup almond flour; 15 phyllo dough tart shells; 1 tbsp raspberry jam; 1 apricot, pitted and cut into eight slices then in half across each slice; 1 tbsp apricot jam; 1 tbsp powdered sugar

Apricot and frangipane tartlets combine pre-made phyllo shells with a smooth almond cream filling and fresh apricot slices for an elegant, no-fuss French-style dessert that's ready in minutes and perfect for entertaining.

🌍French 🥗Vegetarian 🏷️Apricot 🏷️Frangipane 🏷️Tartlets 🏷️Almond Phyllo

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

3 tbsp unsalted butter, room temperature
3 tbsp granulated sugar
1 large egg
½ tsp almond extract
½ cup almond flour
15 phyllo dough tart shells
1 tbsp raspberry jam
1 apricot, pitted and cut into eight slices then in half across each slice
1 tbsp apricot jam
1 tbsp powdered sugar

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Instructions

1
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.
2
Spread ¼ tsp raspberry jam into each phyllo shell.
3
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.
4
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.
5
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.

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Tips & Notes

Pro tips

Bring butter and egg to room temperature before mixing for a smooth, lump-free frangipane filling that bakes evenly.
Slice apricots thin and pat dry with a paper towel to prevent excess moisture from softening the phyllo shells.
Fill shells no more than 30 minutes before serving to maintain crispy texture; add jam and fruit topping just before serving for best results.
Dust with powdered sugar immediately after the tartlets cool slightly for a refined presentation that won't dissolve from residual heat.

Substitutions

Almond flour → hazelnut flour (yields nuttier flavor, same texture)
Apricot jam → raspberry jam or cherry preserves (note: already included; swap if preferred as sole filling)
Fresh apricots → fresh plum slices or thin peach slices (pat dry to prevent sogginess)
Almond extract → vanilla extract (use same amount; flavor will be more subtle)

Storage & make-ahead

Store cooled baked tartlets in an airtight container at room temperature for up to 2 days; do not refrigerate or they will soften. Assemble with filling and fruit just before serving. Unfilled phyllo shells can be stored in their original packaging for future use.

Common Questions

Can I make the frangipane filling ahead of time?

Yes, prepare the almond filling up to 24 hours in advance and refrigerate in an airtight container. Assemble and bake the tartlets just before serving for the crispest phyllo shells.

What's the difference between apricot jam and frangipane?

Apricot jam is a preserve spread, while frangipane is a creamy almond-based filling made with butter, sugar, eggs, and almond flour. Both are used here—jam as a flavor layer and frangipane as the main filling.

Can I substitute fresh apricots with another fruit?

Yes. Fresh plums, peaches, or berries work well. Avoid very juicy fruits that may make the phyllo soggy; pat them dry before placing on top.

How do I keep the phyllo shells crispy?

Bake just before serving and avoid adding the jam and fruit more than 30 minutes ahead, as moisture softens the shells. Store baked tartlets uncovered at room temperature until assembly.