I have such a sweet tooth and these little cherry frangipane tarts were a lovely little treat during a rainy weekend a couple of weeks ago. The pastry I’ve used for this recipe is more like a very light shortcake biscuit – crumbly and ‘buttery’. If you have leftover pastry dough after you have lined your individual tart cases you can either freeze it or cut out little cookie shapes and bake them in the oven for 15 minutes. If you don’t have (or like cherries) this recipe works well with any kind of berries.
I’m trying to do a bit more baking this year, a good mixture of cakes, biscuits and desserts. I baked some spiced orange cupcakes with vanilla frosting last weekend so they will be appearing on the website next week.
Click here for recipe: Gluten and Dairy Free Cherry Frangipane Tarts