Almond and black olive frangipane tartlets

Makes: 12 Prepare & Cook:


  • 50ml olive oil
  • 4 filo pastry sheets
  • 50g parmesan, finely grated
  • 120g butter, softened
  • 3 spinneysFOOD Free Range Eggs
  • 30g spinneysFOOD All-Purpose Flour
  • 50g ground almonds
  • 75g spinneysFOOD White Bread, blitzed to fine crumbs
  • 100g black olives, sliced
  • 2 tbsp chopped parsley
  • 150g tomato chutney
  • 2 tbsp flaked almonds


  1. Preheat the oven to 180°C, gas mark 4. Oil a 12-hole muffin tin.
  2. Cut the filo sheets lengthways. Cut each half into 5 squares for a total of 40 (this will give 4 extra in case any tear). Cover with a damp tea towel to prevent the pastry from drying out.
  3. Brush 3 squares with oil, sprinkle with parmesan and use to line one hole. Repeat with the remaining squares to make 12 cases.
  4. Beat the butter for 3 minutes until really soft. One by one beat in the eggs, each time adding 1 tbsp flour to stop the mixture splitting. Beat in the ground almonds, then season and stir in the breadcrumbs, olives and parsley until combined.
  5. Put 1 tsp chutney in the bottom of each case. Spoon over the olive frangipane and level the tops with a spoon.
  6. Scatter with the almonds. Bake for 12-15 minutes, or until a skewer inserted into the centre comes out clean. Serve warm.

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