Pumpkin Spice Frangipane Tarts

Posted by: AUI

Seasonal dense almond filling.

Active Time

0 Hour
5 Minutes

Total Time

0 Hour
15 Minutes

Assembly

17.6 oz Butter, softened 500 g Butter, softened

17.6 oz Granulated sugar 500 g Granulated sugar

10.6 oz Egg 300 g Egg

17.6 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 500 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

1.8 oz Pastry Flour 50 g Pastry Flour

0.5 oz Orange Rape/Peel, 1Kg 15 g Orange Rape/Peel, 1Kg (750066) (750066) Qty: 1

0.2 oz Cinnamon 5 g Cinnamon

0.2 oz Ginger 6 g Ginger

0.2 oz Nutmeg 6 g Nutmeg

0.1 oz Allspice, ground 4 g Allspice, ground

0.1 oz Clove 4 g Clove

2.1 oz Pumpkin Compound 60 g Pumpkin Compound (690006) (690006) Qty: 1

25.0 each Tart Straight Gingersnap Round, 5cm, 162 pcs 25 each Tart Straight Gingersnap Round, 5cm, 162 pcs (004392) (004392) Qty: 1

In a stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the eggs one at a time, scraping after each addition, followed by the almond flour, pastry flour, and Orange Rappe. Add compound and spices. Mix until smooth. Pipe into shells, scraping off the excess, then bake 350°/176°C F for 15 minutes or until golden brown.