These mini pear and frangipane tarts are a classic French dessert and are found in most bakeries in France. These mini tarts are the perfect dessert size and are full of flavour, with the combination of pears and a delicious almond frangipane cream filling encased in homemade pastry. Trust me, you won't be able to resist these beautiful delicacies after trying our recipe.
Keep reading to find the recipe below.
Mini Pear & Frangipane Tarts
Makes 6 tarts
Prep Time: 15mins
Cook Time: 30 mins
Total Time: 45 mins
Delicious Scale: 1000000+
PASTRY INGRDIENTS:
120g plain flour
80g butter
40g caster sugar
1 egg
FILLING INGREDIENTS:
100g butter
100g caster sugar
100g ground almonds
10g flour
2 whole eggs
3tsp vanilla essence
1 sliced pear
INSTRUCTIONS:
1. Preheat oven to 180°C.
2. In a bowl, make pastry with your hands by mixing: flour, butter, sugar and egg.
3. Using a cup cake tray, place the pastry into the holes covering the bottoms and sides.
4. Place a sheet of baking paper on top of each pastry hole and add some rice to the top of the paper, so it doesn’t blow off (this techniques is called blind baking).
5. Blind bake pastries for 15 minutes with the paper on top, then remove the paper and rice and bake the pastries for a further 5 minutes.
6. Make the frangipane filling by beating butter and sugar until white creamy consistency.
7. In a seperate bowl beat the eggs and slowly add to the beaten butter and sugar, while beating on a low-medium speed.
8. Using a spatula gently fold in the flour then add almonds and vanilla essence.
9. Remove pastries from the oven and place frangipane filling into each pastry, add sliced pears into filling and bake for another 10 minutes, or until golden-brown.
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