Tarts filled with frangipane - almond cream with gooseberry fruit. Delicious and crispy summer cake with seasonal fruit, perfect for coffee

Tartlets with almond cream go very well with seasonal fruit. We can prepare the dessert with gooseberries, as well as raspberries, currants, apricots or cherries.

Tartaletki z kremem migdałowym i agrestem

Frangipane, a fluffy filling made of almonds, butter, eggs, sugar and flour. A sweet and nutty paste that is very easy to prepare. Frangipane is an essential ingredient in many desserts, incl. tart or bostocków. I recommend a recipe for Bostocki from challah with almond cream

Tartaletki z kremem migdałowym i agrestem

Orange flower water, almond flour or blanched almond flour can be bought in larger stores or online, e.g. at Cuisines of the world

Tartaletki z kremem migdałowym i agrestem

Use these ingredients to prepare 6 small tarts in molds about 10 cm in diameter



  • 180 g of wheat flour
  • 80 g of cold butter, cut into pieces
  • 40 g of powdered sugar
  • 3 egg yolks
  • 1 tablespoon of orange blossom water - optional


  • 80 g softened butter
  • 60 g sugar
  • 1 egg
  • 80 g ground almonds without almond peel or flour
  • 10 g of wheat flour
  • 300 g of fresh or frozen gooseberries
  • powdered sugar for sprinkling


  1. We prepare a cake. Put the flour and butter in pieces into a food processor and mix until the consistency of breadcrumbs. Add powdered sugar, egg yolks and orange flower water, mix for a while and quickly knead the dough by hand. Form a ball, wrap in cling film and refrigerate for about 30 minutes.
  2. Prepare frangipane, i.e. almond cream for the filling. Mix the butter with sugar until it is fluffy. Add ground almonds, egg, flour and mix until the consistency of a cream.
  3. Take the cake out of the fridge and divide it into 6 portions. Roll out a cake with a diameter matching the molds (plus a small supply).
  4. Wash the gooseberries, dry and cut the tails and stalks.
  5. Line the tartlet molds with the dough.
  6. Spread the almond cream and put the gooseberries on top, slightly pressing it into the cream.
  7. You can cut off the excess dough, put it on the fruit or make a frill with your fingers.
  8. Cool the molds with the dough by about 30 minutes.
  9. During this time, preheat the oven to 200 ° C.
  10. Bake the tarts for 25 - 30 minutes, until the dough is golden.
  11. Cool until rack in molds.
Tartaletki z kremem migdałowym i agrestem

We serve the cooled tarts sprinkled with powdered sugar. They also taste great when served with whipped cream or a scoop of vanilla ice cream.

also check

Galette with cottage cheese, gooseberries and a delicate hint of anise


Cherries and blueberries in shortcrust pastry


Rustic little tartlets with apples and rum salted caramel


Zaletti - Italian corn cookies with raisins



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