This frangipane tartlets recipe is perfect for spring, brunches, Mother’s Day, or anytime you want something impressive but not too difficult to make.These French tartlets have a buttery, crisp crust and a sweet almond filling that’s incredibly moist and rich, yet light enough to enjoy even after a big meal.They can be made traditionally or gluten-free.

I know they’re not the flashiest dessert, and they might not sound all that thrilling, but don’t be fooled – they’re truly something special.The blend of the crisp crust and the almond-scented filling is pure magic.They might not turn heads at first glance, but one bite and you’ll see exactly why they’re so loved.

What’s to love If you’ve never made frangipane before, you’re going to be surprised by how quick and easy it is.These tartlets come together with basic ingredients you probably already have on hand, plus almond flour.You don’t even need a mixer! A few stirs with a spoon or spatula is all it takes to get the filling ready.

The crust is the same simple, press-in dough used for all my tartlet recipes lately, like these: Blueberry Tartlets Peach Tartlets Chocolate Tartlets Lemon Tartlets I’m pretty much obsessed with it, a recipe lightly adapted from King Arthur Flour, after looking for the perfect tart crust recipe for years.They also keep beautifully, meaning you can make them ahead of time for events or holidays.They’re even freezer-frie

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