Elegant, bite-sized, and full of flavor, these Mini Frangipane Tartlets are a delightful treat for any occasion. With a buttery shortcrust pastry base (pasta frolla) and a rich almond cream (frangipane) filling, they're perfectly portioned, making them the ideal addition to tea parties, holiday trays, or as a little indulgence with your afternoon coffee.
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These tartlets are made from two simple recipes: pasta frolla, the classic Italian shortcrust pastry, and frangipane, a soft almond cream that bakes up light and fluffy. I already have both recipes on my site, so you can check out the Pasta Frolla (Italian Shortcrust Pastry Dough) and the Quick Frangipane (Almond Cream) if you want to read about each one in detail. For this recipe, we'll bring them together in the form of delicious little tartlets.
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🧾 Ingredients
For the Pasta Frolla (Shortcrust Pastry):
- Flour - All-purpose works perfectly for a crisp yet tender shell.
- Butter - Cold, unsalted butter gives that crumbly texture.
- Powdered Sugar - Sweetens and adds a finer crumb than granulated sugar.
- Egg Yolk - Binds the dough and enriches the flavor.
- Cold Water - Just enough to bring the dough together.
For the Frangipane Filling:
- Butter - Softened for creaming with sugar.
- Sugar - Sweetens the almond cream without overpowering it.
- Almond Meal - Gives frangipane its signature nutty flavor and soft texture.
- Egg - Helps bind and puff the filling as it bakes.
- Vanilla & Almond Extract - Enhance the flavor beautifully.
- Flour - A touch to help set the filling.
See the recipe card for quantities.
🍳 Substitutions
- Almond meal → Hazelnut meal or pistachio meal for a twist.
- Butter → Dairy-free margarine for a vegan version.
- Vanilla extract → Almond or citrus zest for a different flavor profile.
- Jam → Any fruit preserve (apricot, raspberry, or cherry works beautifully).
🥣 Variations
- Fruit Tartlets - Add fresh berries or sliced stone fruits on top before baking.
- Jam-Filled - Place a thin layer of jam at the bottom of each tart shell before adding frangipane.
- Nutty Topping - Sprinkle sliced almonds or pistachios on top before baking for extra crunch.
- Chocolate Twist - Stir in a teaspoon of cocoa powder into the filling for almond-chocolate tartlets.
📋 Instructions with Photos
Step 1. Make the pastry dough and set aside in the fridge to set.
Step 2. Make the frangipane filling by mixing all the ingredients.
Step 3. Make the shells with the pastry dough into the tartlets molds and fill with frangipane.
Step 4. Bake in the preheated oven until golden and dust with powdered sugar before serving.
🍽 Serving Suggestions
These mini tartlets are best served slightly warm or at room temperature, dusted with powdered sugar. They're wonderful on dessert trays alongside biscotti, amaretti, or fruit tarts. Pair them with coffee, tea, or a glass of Vin Santo for a perfect Italian-inspired finish.
Optional Toppings:
- Fresh fruit like raspberries, apricots, or plums
- A small spoonful of jam
- Sliced almonds or pistachios
- A dusting of powdered sugar
🔪 Equipment
- These aluminum Mini Tarts Molds are perfect to make these Frangipane Tartlets.
- I used these Mini Tarts Molds with removable bottom.
- Or you can also use these Disposable Tartlets Molds.
- This Double Sided Tart Tamper is also very useful to press down the pastry dough into the molds.
❄️ Storage & Reheating
Fridge: Store cooled tartlets in an airtight container for up to 3 days.
Freezer: Freeze baked tartlets (without fruit toppings) for up to 1 month. Thaw at room temperature and dust with powdered sugar before serving.
Make Ahead: Both the pastry dough and frangipane can be prepared in advance and refrigerated until ready to assemble.
💭 Recipe FAQs
Yes, a good-quality shortcrust pastry will save time, but homemade pasta frolla has the best flavor and texture.
Yes, use a gluten-free flour blend for the pastry and filling.
No, they're delicious plain, but fruit, jam, or nuts make them more festive.
⭐ Top tip
Don't overfill the tartlets. Frangipane expands as it bakes, so leave a little room at the top of each tart shell for the perfect look and texture.
🫶 Related recipes you might like
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- Mix flour, sugar, and salt. Cut in cold butter until crumbly. Add cold water if too dry, and mix until dough forms. Wrap and chill for 30 minutes.1 ¼ cups All-Purpose Flour, ½ cup Unsalted Butter, ¼ cup Fine Granulated Sugar, 2-3 tablespoon Cold Water, Pinch Salt, Pinch Vanilla Powder or Extract
- Roll out dough to ⅛-inch (3 mm) thickness, cut rounds, and press into tartlet pans or mini muffin tin. Chill 10 minutes.
- Cream butter and sugar until fluffy. Mix in egg, vanilla, and almond extract. Stir in almond meal and flour.3 tablespoon Unsalted Butter, ¼ cup Granulated Sugar, ½ cup Ground Almond Meal, 1 Large Egg, ¾ teaspoon Vanilla Extract, ½ teaspoon Almond Extract, 1 tablespoon All-Purpose Flour
- Spoon 1-2 teaspoons of frangipane into each tart shell. Top with fruit or jam if desired.
- Bake at 350°F (175°C) for 18-22 minutes, until filling is puffed and golden.
- Cool, remove from pans, and dust with powdered sugar before serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- The pastry and frangipane can be made 1-2 days ahead.
- Frangipane puffs as it bakes, so don't overfill the shells.
- Best eaten the same day, but can be stored room temperature for up to 3 days.
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Tati says
I was looking for a quick and easy pastry to use up my pasta frolla leftovers and these were perfect! Tasted like straight out of a bakery
Jessica Montanelli says
Thank you! I'm glad you liked them 🙂