#seriously the cinnamon sugar is to taste but i'm a gremlin and laugh at suggested amounts of cinnamon in most recipes

[quilleth]

Realized i forgot to post the other recipe card I made for this year's @mxtxfoodzine!

The templates for dusting the tarts and making cookies from scrap pastry dough can be found along with all the rest of the awesome stuff everyone made in the full zine, here!

Sign-ups for the 2025 zine are also open now ;)

Text for the recipe is under the cut since i know tumblr kills image quality and i probably should've used an easier to read font too (oops).

Frangipane Tarts

Ingredients:

one package puff pastry, thawed

1 ½ tablespoons butter, softened

⅓ cup plus 1 tablespoon white sugar

1 large egg

¾ cup almond flour

¼ teaspoon fine salt

⅛ teaspoon vanilla extract

¼ teaspoon almond extract (optional, but recommended)

3-4 tablespoons jam or fruit preserves of your choice

powdered sugar (Optional)

**cinnamon sugar (Optional)

Directions

1) Preheat the oven to 400 degrees F

2) Lay the sheets of puff pastry on a piece of parchment paper or silicone baking mat. Using a 3 inch circle cutter or the opening of a large drinking glass, cut an equal number of circles-2 for each tart. Depending on the size of your pastry, you should get enough for 5-6 tarts.

3) Using a 1 inch cutter or the smaller end of the glass, cut out a circle from half of your 3 inch circles so that you have a ring.

3) Lay the full circles out on a baking sheet lined with parchment paper or a silicone mat about 1-2 inches apart. Lightly moisten the edges with plain water, then place the rings on top. Prick the center of the bottom pieces with a fork, being sure not to get the outer ring.

4) Bake the pastries for 15 minutes or until it turns lightly golden brown. Reduce the oven to 375 degrees. Using a fork, press the centers of the tarts down to flatten them. Set aside.

5) Make the frangipane filling by creaming together butter and 1/3 cup plus 1 tablespoon of sugar with a spatula. Whisk in egg until creamy. Add almond flour, salt, vanilla and almond extracts and mix well.

6) Spoon about half a tablespoon of jam into the bottom of prebaked pastry shells. Divide the frangipane filling evenly among the tarts, spooning it on top of the jam.

7) Bake tarts for about 20-25 minutes or until the pastry shells are browned and the frangipane is set; it should be risen to about the same height as the shell. Remove from the baking sheet and let cool.

If desired, dust with powdered sugar for decoration, either completely, or using the template to create a cute shape!

**While the shells are baking, cut your scrap pastries into cookies with the templates or your own cookie cutters. Bake for 15 minutes or until golden brown. Let cool slightly, and make cinnamon sugar in a shallow dish by combining 2 tablespoons of sugar with half a tablespoon of cinnamon (or to taste). Gently coat the cookies in the cinnamon sugar mix, so that the pastry doesn’t lose its flakiness.