Easter Recipes from Razzle Dazzle Recipes
Passover Frangipane Tarts Recipe
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Passover Frangipane Tarts  

3/4 C. plus 2 T. sugar
10 T. margarine (5 oz.)
3 eggs, chilled
2 1/4 C. almond flour
1/2 t. salt
1/4 t. vanilla extract
1/4 t. lemon extract
2 T. confectioners' sugar

Preheat oven to 385 F. Grease well six (1/3-cup) aluminum cups (we used large muffin tins). Using an electric mixer on high speed, cream the sugar together with the margarine until light. Add eggs, one at a time, mixing well after each addition. You will mix for approximately 7 minutes total.

Fold in the almond flour in three portions. Then add the salt, vanilla and lemon extracts and cream the entire mixture another 4 minutes. Divide the mixture among the prepared pans. Bake approximately 30 minutes or until set (centers will still look moist under a golden crust). Use a sharp knife to be sure tarts are loosened from pan. Invert to unmold. Let cool on wire rack. When cool, dust tops with confectioners' sugar.

Makes 6 servings.

    

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