Pear, frangipane and caramel tartlets

Pear, frangipane and caramel tartlets

By
From
Top With Cinnamon
Makes
12
Photographer
Izy Hossack

Tartlets can often seem daunting and time consuming. I don’t get much of a thrill from cutting out twenty-five pastry circles and fighting to get them into and out of their tartlet tins undamaged. Then decorating them all? Forget it. I’m tired just thinking about it. That’s why these tartlets are so glorious: they’re large enough so I don’t feel the need to inhale five at a time, they take advantage of their ingredients’ natural qualities for decoration and there are no tartlet pans involved, meaning they aren’t super-fussy to make.

Ingredients

Quantity Ingredient
1 quantity Wholemeal pastry
or 250g store-bought shortcrust pastry
1 quantity Frangipane
6 small pears, halved and cored
3 tablespoons granulated sugar
3 tablespoons pistachios, finely chopped

Method

  1. Preheat the oven to 180°C. On a lightly floured piece of baking parchment, roll out the pastry to a thickness of about 3 mm. Use a 9 cm pastry ring to cut out 12 pastry circles. Transfer the circles to a baking tray lined with baking parchment.
  2. Top each pastry circle with a generous teaspoon of the frangipane and spread it out evenly. Finely slice the pear halves and use half a sliced pear to decorate each tartlet. Bake for 10 minutes until the pastry has darkened around the edges.
  3. Heat the sugar with 2 tablespoons of water in a saucepan over a medium heat. Stir until the sugar has just dissolved, then stop stirring. Swirl the mixture, tilting the pan over a high heat until the sugar caramelises and the mixture is completely golden with some darker patches around the edges. Immediately remove the pan from the heat and use a pastry brush to dab the caramel over the baked tartlets. Sprinkle with the chopped pistachios and leave to cool.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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