flowersThe photoshoot for these tarts was a mess. I mean, it started off gorgeously, but the wild wind meant that it soon deteriorated into a big mess. Those petals that look so daintily placed on the plate? That wasn’t in my original plan. I love the look of them, I just dislike that the wind resulted in my flowers being completely blown over!

It got me thinking about appearances – the petals look lovely, but they were never meant to be. These tarts are similarly deceptive; they’re delicious little show-stoppers, but they’re SO easy to make! They’re the perfect balance of everything; pastry and filling, sweetness and sophistication. And they’re a cinch to make.

I kid you not.
handFrangipane is one of those fillings that looks and tastes posh, but is actually super easy. It also tastes good raw. Omnomnomnom. If you want to make this tart even simpler, you can always cheat and use store-bought pastry (I won’t tell anyone!) If you do take the shortcut and use ready-made pastry, you can whip these babies up in 30 minutes.

What are you waiting for?

Pear frangipane tarts

Makes 16

Pastry:bite

  • 1 ½  cup plain flour
  • 70g butter
  • 2 egg yolks
  • ½ cup sugar
  • 2 tbsp cold water

Frangipane filling:

  • 75g butter, room temperature
  • ¼ cup white sugar
  • ¾ teaspoon vanilla
  • ¼ tsp almond essence
  • 2 eggs and 1 egg yolk
  • 1 cup almond meal
  • 1/4 cup raspberry jam

yolksRub together the flour and butter until they resemble bread crumbs. Mix in the sugar. Add in the egg yolks, then the cold water. Mix until the dough is cohesive. Wrap in cling wrap and pop in the fridge for 15 minutes.

Cream together the butter and white sugar until light and fluffy.  Add in the vanilla and almond essence, then the eggs and egg yolk, mix to combine. Add in the almond meal and give it a good mix.

cutterPreheat your oven to 180°C and grease a 12 cup capacity cupcake tin. I used one with removable bottoms just for ease of removal.
Remove the dough from the fridge and roll it out to ½ cm thick. Using an 8cm round cutter, cut 12 circles out and fit them

Allow to cool before serving.

jamRemove from the oven and allow to cool for five minutes before spooning ½ tsp of jam into the centre of the tart. Cover with one tbsp of frangipane and return to the oven for 20-23 minutes until springy to the touch and browned around the edges.

Allow to cool before serving.

spill

Ps is anyone else loving pears as much as I am at the moment? Check out my speedy little exercise in pear peeling!

Anyone else wish that peeling and chopping was actually this speedy?

A post shared by gabbyeq (@gabbyeq) on

5 comments

  1. Photographing outdoors is indeed challenging. For me, it’s not only wind or the occasional fly, but 2 dogs I have to keep away from the food!!! Pretty tarts and photos!

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