Raspberry Tartelettes with Frangipane (Almond Cream)

For the raspberry tartelettes with frangipane the dough beat butter, sugar and salt until smooth. Transfer the mixture to a floured surface and work in the flour, then the yolks and water.

Quickly knead everything into a smooth dough. If the dough is too dry, knead in some more water. Form the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour.

For the frangipane (almond cream), mix the almonds, sugar and butter until smooth, then stir in the eggs. Take the dough out of the refrigerator and wait until it is at room temperature.

Preheat the oven to 180°. Roll out the dough to a thickness of 3-5 mm and divide it into circles, the size of the tartelettes molds you are using. Line the molds with them and prick them several times with a fork. Cut off the overhanging dough at the edge.

Spread the almond cream on top and top closely with raspberries. Bake the tartelettes for about 15-20 minutes on the middle rack, the edges of the dough should turn slightly golden brown.

The raspberry tartelettes with frangipane taste best warm from the oven, but also cooled.

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