6 small tartlet pans / tins
Knife & fork
Thaw the dough slices
Spray the baking tins with baking spray.
Line the tins with the puff pastry and cut off the excess dough at the top.
Prick the dough a few times at the bottom with a fork.
Preheat the oven to 200 degrees.
Stir the butter (at room temperature) gently, add the eggs one at a time and stir well to combine.
Now add the frangipan mix and stir well for 1 to 2 minutes.
Fill the tart case ¾ full with frangipane filling.
Cut narrow strips of the remaining puff pastry with a knife.
Place it on the top of the baking tin in the desired motif.
Place the molds on the baking tray about 4 cm apart, so that the heat can get all around.
Place the baking sheet in the center of the preheated oven at 200 degrees.
Bake for 30 to 35 minutes.
After 15 minutes, loosen the tarts from the tins and allow to cool on a wire rack.
Heat the apricot glazing to about 40 degrees.
Brush the top of the tarts with with apricot glazing.
Let it cool down.
Meanwhile, heat the fondant glaze to 40 degrees and add about 10% water to it.
The fondant is now very watery, brush the top of the cakes with the fondant.
Let it dry well, the tartlets are now ready.