Makes 24 mini tarts
adjust servings:

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For the pastry

For the frangipane

For the poached pears

  1. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5. Grease a 24-cup mini muffin tin with melted butter.
  2. For the pastry, combine the plain flour and icing sugar in a bowl. Rub in the butter until it resembles bread crumbs. Add the egg yolks and mix until the dough just holds together. If the mix is a little dry, add a tablespoon of cold water. Wrap the dough in cling film and leave to chill.
  3. To make the frangipane, beat together the butter and the sugar until smooth and creamy. Add the eggs one at a time, beating between each addition. Fold in the ground almonds and lemon zest.
  4. Remove the pastry from the fridge, roll out on a floured surface to 1-2mm thick. Cut out disks of pastry, slightly larger than the muffin tin. Press the pastry into the tin and pierce the bottoms with a fork. You can freeze the prepared tins well in advance.
  5. Spoon the jam into the base of the each of the tartlets.
  6. For the poached pear version, in a saucepan combine all the ingredients for the syrup and bring to the boil. Reduce the heat and add the peeled pears. Simmer for 10-12 minutes until the pears are tender. Remove and allow to cool. Once cool, cut into slices and add to the tartlets.
  7.  Top both types of tarts with the frangipane. 
  8. Bake for 20-25 minutes, until the pastry is crisp and the tart is golden brown.
  9. Serve with cream or custard.

Nutrition Facts

Per serving: 262kcals, 13g fat (6.4g saturated), 35.5g carbs (23g sugars), 3.4g protein, 1.9g fibre, 0.076g sodium.