Tart Shell Frangipan - Empty Shells

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	Ingredient	Quantity
1.	Pate Sucre (Sugar Dough)	as needed
2.	Dusting Flour	as needed
3.	Frangipan Filling	as needed

Process	Instructions
1. Roll	Roll cold dough using rolling pin to proper thickness.
2. Cut	Using a cookie cutter of proper size.
3. Shape	As dough warms - gently push dough into each mold. Shape each tart shell individually.
4. Fill	Using a pastry bag with a round tip, fill the center of the tart shell with the frangipan filling
5. Bake	Bake in a preheated oven at 375°(F) for 12-15 minutes depending on size and thickness of shell
6. Cool	Cool before removing from tins
7. Store	Store in refrigerator
Variations:	All tart shells are slightly different, so no exact amounts can be given.

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