Frangipane-style Fruit Tarts
1 hr 10 min.
- For the almond cream filling
- 1 cup ground almonds
- ¼ cup caster sugar
- ¼ cup unsalted butter
- 1 small egg
- 1 egg white
- 2 drops Almond essence (optional)
- For the glaze
- 2 Tbsps Apricot Jam
Pre-heat the oven to 190°C | 375F | gas 5.
Roll the pastry out on a lightly floured surface to 1cm thickness. Cut into 6 rounds and use to line 10cm individual straight-sided flan tins.
Line with greaseproof paper and baking beans. Blind bake for 10-12 minutes until the edges start to colour. Remove and discard the greaseproof paper and baking beans.
Return to the oven for 4-5 minutes to brown the bases a little. Remove and allow to cool on a wire rack.
Prepare the almond cream filling by blitzing together the ground almonds, sugar and butter in a food processor until creamy.
Add the egg, egg white and almond essence if using and pulse well until combined.
Place a pear half in the base of each pastry case, then pour the filling around it, making sure it doesn't come over the top of the pear halves.
Place the tartlets on a baking sheet and return to the oven for 20-25 minutes until the filling has set. Remove and allow to cool on a wire rack before turning out.
As the tartlets are cooling, heat the apricot jam in a saucepan until hot then strain into a small pot.
Brush the tartlets with the strained jam to glaze, when they are hot, then serve.