Tart Shell Frangipan

Process	Instructions
1. Roll	Roll cold dough using rolling pin to proper thickness.
2. Cut	Using a cookie cutter of proper size.
3. Shape	As dough warms - gently push dough into each mold. Shape each tart shell individually.
4. Fill	Using a pastry bag with a round tip, fill the center of the tart shell with the frangipan filling
5. Bake	Bake in a preheated oven at 375°(F) for 12-15 minutes depending on size and thickness of shell
6. Cool	Cool before removing from tins
7. Store	Store in refrigerator
Variations:	All tart shells are slightly different, so no exact amounts can be given.

Divider

The French Pastry Chef	Tart Shell Frangipan
Base Formulas
Class: Shell	Batch Size: As Needed	Storage Conditions: Chilled or Frozen
Photograph: YES

Top of Page	Tart Frangipan