Almond Frangipan Tartlets with Fresh Washington Berries 

Makes 50 tartlets (perfect for a little party) 

2 cups almond paste
½ cup sugar
1 cup softened butter
¼ cup cake flour
50 ea. tartlet shells, 2 inch diameter
1 cup apricot glaze “located in specialty food stores”
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
¼ cup unsalted pistachio nut halves 

• Add almond paste and sugar into a mixer bowl and mix on low until crumbly.
• Slowly add softened butter and mix until smooth.
• Add the eggs slowly and scrape the edge of the mixer.
• Finally, mix in the flour.
• Pipe or scoop this mixture into the tartlet shells just below the edge.
• Bake tartlets at 325 degrees for 10 minutes or until golden brown and allow  to cool.
• Put the apricot glaze and a little water in a sauce pan and heat on medium until melted.
• Brush the glaze on the cooled tartlets.
• Top the tartlets with assorted fresh berries and brush more apricot glaze over the berries.
• Garnish with the pistachio nut halves.

Produced by:
Myrna Moujabber, Pastry Chef

Written by:
Darin Leonardson, Executive Chef
Erickson Pak, Sous Chef

Toscano in Bellevue

2008