Tart Shell Frangipan - Empty Shells

These tart shells are filled with a special frangipan cream before being baked. A variety of desserts can be made with the shell frangipan or it stores well for future use. See several examples in the Tarts and Tartlettes directories.

Category:
Empty Shells

Serving Size:
As Needed

Difficulty Level:
Beginner

Photo Gallery:
No

Storage Factor:
Covered - Chilled

| Tart Shell Frangipan |

Ingredients Required: Tart Shell Frangipan

	Ingredient	Quantity
1.	Pate Sucre (Sugar Dough)	as needed
2.	Dusting Flour	as needed
3.	Frangipan Filling	as needed

Preparation Instructions: Tart Shell Frangipan

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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.