Pear and hazelnut frangipane tartlets
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 lovel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Pear and hazelnut frangipane tartlts
- 75 grams butter, 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
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