Name: Adorable Mini Pear & Almond Frangipane Tartlets
Prep time: 20 min
Cook time: 30 min
Ingredients: 1⅓ cups 170 g all-purpose flour; 3 tbsp 37 g granulated sugar; 7 tbsp 100 g unsalted butter, cold and diced; 1 egg yolk + 1–2 tsp cold water if needed; 1 cup 100 g almond flour (ground almonds); 6 tbsp 85 g unsalted butter, softened; ½ cup 100 g granulated sugar; 2 large eggs; 1 tbsp all-purpose flour; 1 tsp almond extract (or ½ tsp vanilla + ½ tsp almond); 2 small ripe pears (peeled, halved and thinly sliced (or 1 large)); 1 –2 tbsp honey for glazing; Optional: flaked almonds to finish

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Why you’ll love them
Elegantly nutty frangipane and gently roasted pear make these tartlets classy yet comforting — their almond perfume and honey glaze are perfect for autumn entertaining or a pretty bake sale. The texture contrast of crisp shell and silky almond filling is irresistible.

Makes: 12 tartlets
Prep: 20 minutes (+ chilling)
Bake: 25–30 minutes
Total: ~1 hour (plus chilling time)

Ingredients

Tart shells

1⅓ cups (170 g) all-purpose flour
3 tbsp (37 g) granulated sugar
7 tbsp (100 g) unsalted butter, cold and diced
1 egg yolk + 1–2 tsp cold water if needed

Frangipane filling & pears

1 cup (100 g) almond flour (ground almonds)
6 tbsp (85 g) unsalted butter, softened
½ cup (100 g) granulated sugar
2 large eggs
1 tbsp all-purpose flour
1 tsp almond extract (or ½ tsp vanilla + ½ tsp almond)
2 small ripe pears, peeled, halved and thinly sliced (or 1 large)
1–2 tbsp honey for glazing
Optional: flaked almonds to finish

Equipment

12-cup tartlet pan (or muffin tin)
Mixer or bowl to cream frangipane

Method

Make pastry: Pulse flour, sugar and cold butter to coarse crumbs. Add yolk and pulse until just combined — add 1–2 tsp cold water if necessary. Form into a disc, wrap and chill 20 minutes.

Roll & line: Roll to ~3 mm thickness. Cut 12 circles and press into tartlet cups. Chill 10 minutes and prick bases lightly. Preheat oven 350°F (175°C).
Blind bake shells: Line with parchment and baking beans and blind bake 10–12 minutes; remove beans and bake 3–5 minutes until pale golden. Remove from oven.
Make frangipane: Beat softened butter with sugar until fluffy. Add eggs one at a time, then almond flour, 1 tbsp flour and almond extract — mix to a smooth paste.

Assemble: Spoon frangipane into each shell about 2/3 full. Arrange thin pear slices on top in a fan or stacked pattern, pressing gently so they sit in the filling.
Bake: Bake 18–22 minutes until frangipane is set and golden at the edges. Remove and brush warm tarts with honey for shine; sprinkle flaked almonds if using. Cool slightly before removing from tins.
Serve: Best warm or at room temperature.

Storage

Store in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days. Rewarm briefly before serving.

Variations & tips

Apple swap: Use thin apple slices and a little lemon zest.
Make ahead: Freeze baked tart shells; fill and bake on the day.
Vegan tweak: Use coconut oil pastry and aquafaba in frangipane (more technical).