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Mini Apricot Frangipane Tarts

25–30 mins Cook
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Our Mini Apricot Frangipane Tarts are buttery, golden, and filled with a soft almond sponge — with bursts of sweet GEM gourmet diced apricots in every bite. Recipe created and demoed by Lils and Jolene at this weeks kids baking class with Gem Made with lots of love and a sprinkle of summer joy.

They look impressive but are super fun and easy to make, even for beginner bakers! This is a great recipe for building real baking confidence. Along the way, your little chefs will get to:

  • Make shortcrust pastry from scratch
  • Learn how to cream butter and sugar for a light almond sponge
  • Try blind baking (a great trick to stop soggy bottoms!)
  • Discover the joy of layering jam, sponge, and fruit
  • Whip cream to soft peaks for a perfect finishing touch

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Mini Apricot Frangipane Tarts

Mini Apricot Frangipane Tarts

agnesgempackfoods-ie
prep time
30 mins
cooking time
25–30 mins
servings
12
total time
60 mins

Equipment

  • Mixing bowls

  • Electric hand mixer or whisk

  • Wooden spoon or spatula

  • Rolling pin

  • 5-inch round pastry cutter

  • Muffin tin (12-hole)

  • Baking parchment + baking beans or rice

  • Teaspoon and tablespoon measures

  • Small sieve (for icing sugar)

  • Cooling rack

Ingredients

  • For the pastry:

  • 200g GEM plain flour

  • 100g cold butter, cubed

  • 50g GEM caster sugar

  • Few drops vanilla extract

  • 1 egg yolk

  • 1–2 tbsp ice-cold water

  • For the Frangipane:

  • 100g softened butter

  • 100g GEM caster sugar

  • 2 eggs

  • 140g GEM ground almonds

  • 75g GEM plain flour (plus extra for dusting)

  • 3 tbsp golden syrup

  • For the apricot layer:

  • 120g GEM gourmet diced apricots

  • 3–4 tbsp apricot jam (warmed slightly to loosen)

  • To serve:

  • GEM Icing sugar (for dusting)

  • 200ml whipping cream + 2 tsp vanilla essence

Instructions

1

Make the Pastry

Rub the flour and butter together until the mix resembles breadcrumbs. Stir in GEM caster sugar, vanilla, and egg yolk. Add ice-cold water gradually until a dough forms. Wrap and chill for 20 minutes while preparing the frangipane.
2

Prepare the Frangipane

In a bowl, cream together softened butter and GEM caster sugar. Beat in the eggs using a hand mixer. Fold in the ground almonds, GEM plain flour, and golden syrup until smooth and fluffy.
3

Roll and Line the Tins

Preheat the oven to 180°C fan. Roll out the chilled pastry on a floured surface and cut 12 x 5-inch rounds. Gently press each into the muffin tin holes
4

Blind Bake

Line each pastry case with parchment and fill with baking beans or rice. Bake for 8 minutes, then remove parchment and beans.
5

Add Jam Layer

Spoon 1 tsp apricot jam into each tart base and gently spread.
6

Fill and Top

Spoon frangipane over the jam layer, smoothing the tops. Add a few GEM gourmet diced apricots on top of each tart.
7

Bake

Bake for 20–25 minutes until golden and lightly springy.
8

Whip the Cream (Optional)

Whip 200ml cream with 2 teaspoons of vanilla essence until soft peaks form.
9

Cool and Serve

Dust with icing sugar and serve with whipped vanilla cream. Perfect for picnics, garden parties, or just a sweet little treat on a sunny afternoon!
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