Pear and almond cream tartlets

Prep: 20 mins
Cook: 50 mins
Pear and almond cream tartlets
Beautiful tartlets filled with sweet juicy pears and an almond cream filling.
 

320g ready rolled short crust pastry

A little plain flour, for dusting

410g tinned pear halves, drained

Flaked almonds, lightly toasted to decorate (optional)

For the almond cream filling

100g ground almonds

50g caster sugar

60g unsalted butter

1 egg, plus 1 egg white

2-3 drops almond essence (optional)

On a lightly floured surface unroll the pastry and cut into 8 rounds and line the individual tart tins with straight sides.

Line with cases and fill with baking beans.

Blind bake for 10-12 minutes until the edges start to colour.

Remove and the cases and the baking beans.

Return the tarts to oven for 4-5 minutes to brown the bases a little.

Remove from the oven and allow to cool completely before filling.

Prepare the filling by mixing together the ground almonds, sugar and butter either by hand or using a food processor until there is a creamy mixture.

Add the egg, egg white and almond essence if using and mix until combined.

Place half a pear in the bottom of each pastry case, then pour the filling over it, just to cover.

Place the now filled tartlets in the oven for 20 minutes or until the filling has set.

In a pan over a low heat, lightly toast the almonds and remove from the heat.

Remove the tartlets and allow to cool completely before easing them out gently then placing on a wire rack serving with a scattering of the toasted almond flakes if you like.

Serves
6

Preparation Time
20 minutes

Cooking Time
50 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar, Nuts, Pastry

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty
Moderately Easy

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