Recipe

Pear and hazelnut frangipane tartlets

Jul 27, 2013 2:00pm
  • 18 mins preparation
  • 35 mins cooking
  • Makes 6 Item
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Ingredients

Pear and hazelnut frangipane tartlts
  • 75克的屁股er, softened
  • 1/3 cup caster sugar
  • 2 eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup firmly packed hazelnut meal
  • 3 small ripe buerre bosc pears, peeled, halved and cored (see note)
  • 1 tablespoon cinnamon sugar (see tip, below)
  • 3 sheets frozen sweet shortcrust pastry, thawed
  • vanilla ice-cream, to serve

Method

Pear and hazelnut frangipane tartlts
  • 1
    Preheat oven to 200° C (180° C fan-forced). Line baking trays with baking paper.
  • 2
    To make Frangipane; beat butter and sugar in mixing bowl until light and fluffy.
  • 3
    Whisk 1 egg with vanilla and add to butter and sugar a little at a time, beating well and scraping down sides of bowl with each addition. Add hazelnut meal and beat until just combined.
  • 4
    Slice pear 5mm slices, leaving pear joined for 1.5cm at the top. Sprinkle with cinnamon sugar before gently pressing down on cut end of pear to create a fan.
  • 5
    To make Tartlets; cut pastry into 15cm rounds and place in lined trays. Divide frangipane among pastry rounds, leaving 2.5cm boarder on outside. Top with fanned pears.
  • 6
    Whisk remaining egg and brush a little around pastry boarder. Using fingers, crimp edges of pastry around frangipane to create a tart. Brush outside of pastry with remaining egg.
  • 7
    Bake in oven for 30 to 35 mins or until golden and cooked through, swapping trays around halfway through cooking.
  • 8
    Remove from oven, allow to cool slightly and serve warm with a scoop of ice-cream.

Notes

Frangipane is a pastry filling usually made with almond meal; here we've used hazelnut. We baked our tartlets freeform (without tins) as this given them a lovely rustic look. Equipment: Sharp knife, 2 baking trays; baking paper; large mixing bowl; electric beaters; whisk; rubber spatula; fork; pastry brush Buerre Bose is the best variety of pear to use as the flesh is firm enough to hold together when cooking. They are sweet, with good flavour, and the flesh is juicy and creamy when properly ripe, gritty when not. Sprinkle the Cinnamon sugar straight from the jar rather than using a spoon. You'll get a more even covering.

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