Culinary Institute of America

Pear Frangipane Tartlets

Preparation info
  • Makes

    12

    tartlets
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
1-2-3 Cookie Dough

Method

  1. Roll out the dough ⅛ in/0.3 cm thick. Using a 4-in/10-cm cutter, cut 12 rounds. Place the rounds in 3-in/8-cm tartlet rings. Dock the bottoms of the tartlet shells.
  2. Using a pastry bag fitted with a #5 plain tip, pipe the frangipane into the shells, filling them halfway. Slice the pears and fan them on top of the frangipane.