Frangipane and croute
Preheat the oven to 180 ° C. Line the cake tins with the puff pastry. Cut the edges or let the dough hang over.
Beat the sugar with the eggs and the lemon rind until they are frothy and add the melted butter while beating. Spoon the almonds through the mixture and spread over the dough molds.
Bake the tarts in the oven in about 20 minutes until golden brown. Let them cool in the molds. Remove from the molds and serve.
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