Elegant Pear and Almond Tartlets
These individual pear and almond tartlets are a delightful treat, featuring a rich, buttery shortcrust pastry cradling a sweet frangipane filling, all crowned with delicate slices of tender pear. They offer a sophisticated balance of flavors and textures, making them ideal for any gathering or a special indulgence.
Let's cook.
Preheat your oven to 375°F/190°C. Lightly grease a 6-cup muffin tin or individual tartlet molds.
Unroll the pastry sheet and cut out 6 circles using a round cutter slightly larger than your muffin tin cups. Gently press each pastry circle into the prepared muffin tin or tartlet molds.
In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
Fold in the almond flour until just incorporated, creating the frangipane filling.
Divide the frangipane mixture evenly among the pastry-lined cups. Arrange the thinly sliced pear pieces decoratively on top of the frangipane in each tartlet.
Bake for 20-25 minutes at 375°F/190°C, or until the pastry is golden brown and the frangipane is set and lightly golden. The pears should be tender.
If desired, gently warm the apricot jam in a small saucepan or microwave. Brush the warm jam over the baked tartlets for a glossy finish. Let cool slightly before serving.
About This Recipe
Big flavor.✦
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