for the puff pastry:
- 250 g flour
- 5 g salt
- 130 g cold water
- 200 g butter
for the jam:
- 200 g apricot jam
- 1 dash of dessert wine
- 1 vanilla pod, the marrow
- 1 cinnamon stick
- 1 stalk of lemongrass
- 1 orange, the grated zest
- 1 lemon, the grated zest
- 1 handful of fresh mint leaves
for the batter:
- 100 g soft butter
- 25 g mascarpone
- 250 g almond broyage (1 part sugar and 1 part almonds)
- 2 eggs
- 20 g pudding powder
- 20 g flour
for the glaze:
- 80 g icing sugar
- 20g of water
Make the puff pastry:
Place the flour in a circle on the work surface, making a well in the middle. Sprinkle the salt along the outside of the flour. Pour the water into the center and add 25 g of butter. Slowly mix the water and butter with the flour to form a homogeneous dough. Shape the dough into a ball, wrap in plastic wrap and let it rest in the fridge for at least 10 minutes.
Roll out the ball into a rectangle 8 mm thick. Soften 175 g butter and spread the butter over two thirds of the rectangle. Fold the dough towards the center, starting with the part without the butter.
Sprinkle the work surface with a little flour. Roll out the dough into a 1cm thick rectangle. Fold the dough in thirds again. This is the first round in threes. Turn the dough in the opposite direction and roll it out again into a 1cm thick rectangle. Fold it back in thirds. This is the second round in threes. Wrap the dough in plastic wrap and let it rest in the fridge for about 10 minutes.
Then repeat the rows so that you get four rows in threes. Wrap the dough in plastic wrap and let it rest in the fridge for another 10 minutes.
Then repeat the rows so that you get six rows in threes. Wrap the dough back in plastic wrap and let it rest in the fridge for 20 minutes.
Make the jam:
Bring all ingredients to a boil, strain the mixture and allow to cool.
Make the frangipane batter:
Beat the butter and the mascarpone until fluffy. Add the pudding powder and stir. Add the eggs one at a time and mix well. Fold the flour and almond broyage into the batter.
Make the glaze:
Bring the water to a boil. Place the sugar in a bowl and slowly add the boiling water. Stir until you get a smooth sugar syrup. When the substance is thick enough, stop adding water. The mixture should be thicker than whipped cream.
Grease four small baking tins with melted butter and put them together. Roll out the puff pastry over the molds and roll the rolling pin over the top of the molds to cut off the excess. Make a small ball from a piece of leftover dough and use it to press the dough well into the molds.
Prick the bottoms with a fork. Spread the dough with a layer of jam. Fill the molds with the frangipane batter.
Make 1 cm wide strips of the remaining dough and place them crosswise on the top of the tarts. Brush the dough handles with some beaten egg.
Bake at 180°C for half an hour. Cover the frangipane tarts with a layer of icing.