Mini Strawberry Frangipane Tarts

0.0/5 rating (0 votes)
  • Approximate Yield: 72 – 3” tarts
  • Pies & Tarts
  •  Print

BakeMark Products Used

BakeQwik sugar cookies (#71391 175/2.2 oz)
Westco strawberry pie glaze (#08020 1/20 lb)
Westco flavorful strawberry filling (#31614 1/38 lb)
Westco butter emulsion (#12195 1 gal)
Westco neutral sparkle glaze (#08017 1/22 lb)
Westco vanilla bourbon concentrate (#12060 1 gal)

Alternate Products Used

Westco strawberry pie glaze (#52151 1/20 lb)
Bakemark almond emulsion (#56570 1/16 oz)



Prepare frangipane filling by combining 3 LB almond paste, 1 LB white cake crumbs, 1 LB sugar, ¼ OZ. salt, 1 ½ LB whole eggs, ½ Oz. Westco Vanilla Bourbon Concentrate and ¼ oz. Westco Almond Emulsion on low speed. Mix until the mixture forms a smooth stiff paste.

Add 1 ½ LB butter cut into small pieces. Cream 3 minutes on medium speed. Gradually add 8 oz. whole eggs and 8 oz. fresh milk. Mix until smooth. Use your scale to weigh all the ingredients, including the liquids.


Line greased or sprayed 3” tart pans with thawed frozen BakeQwik Sugar Cookie dough or prepared short dough. Dock the dough.

Place ¾ oz. Westco Flavorful Strawberry Filling on the bottom of each unbaked mini tart shell.

Continue filling the mini tarts with the frangipane filling to the top of the shells.


Bake until golden brown in a 325-360°F oven for 15-20 minutes.


Let the mini tarts cool down. Brush their tops with melted Westco Neutral Sparkle Glaze. Coat whole fresh strawberries lightly with Westco Strawberry Glaze. Garnish each mini tart with three glazed strawberries.

Leave a comment

You are commenting as guest.