|Sat Fat||5.9 g
|Mono Fat||9.2 g
|Poly Fat||2.3 g
||Vitamin E||3.3 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
Serve these individual tartlets with vanilla ice cream.
1/2 (17-ounce) package puff pastry (one sheet), thawed at room temperature for 20 minutes
Flour for work surface
Frangipane (recipe below)
1/4 cup prepared caramel sauce
2 ounces semi-sweet chocolate
Frangipane: 1 cup slivered almonds, roasted
1/2 cup sugar
4 tablespoons unsalted butter, softened
1 large egg
1 tablespoon rum or cognac
1/2 teaspoon vanilla extract
Preheat oven to 400°F. Create a template by making a 5-inch circle from heavy paper. Or, find a 5-inch plastic lid to use (sour cream and yogurt containers usually have 5-inch lids). Unroll puff pastry on a lightly floured surface and use a small, sharp knife to cut around template, making 6 pastry circles. Use a spatula to place circles in 6 compartments of a muffin tin. (If any cracks appear, use a wet finger to carefully seal.) Fill tartlets with frangipane and bake 15 to 20 minutes, until filling is puffy and set, and pastry is golden. Let cool. Place caramel sauce in a zippered plastic bag* and seal tightly. Snip one of the lower corners, leaving a hole about the size of a pen tip. Pipe caramel over tartlets in a zig-zag pattern. Refrigerate. Chop chocolate and place in a double-boiler over 2 inches of simmering water. Let chocolate melt, stirring occasionally. Working quickly, place chocolate in a zippered plastic bag and seal tightly. Snip one of the lower corners, leaving a hole about the size of a pen tip. Pipe chocolate over tartlets in a zig-zag pattern. Refrigerate until firm, and carefully remove from muffin tins. Serve warm or at room temperature.
*To do this most easily, place the piping bag or zippered bag in a drinking glass, and fold edge of bag over edge of glass, leaving an open space into which to scoop the caramel or chocolate.
Frangipane: place almonds in a food processor and finely chop. Add remaining ingredients and process just until smooth. Chill, tightly covered, for at least 1 hour or up to 4 days.