Hazelnut or Almond Tartlets

Preparation info
  • Makes

    six 3½ inch

    • Difficulty


Appears in

By James Peterson

Published 2009

  • About

These tartlets are a simple variation on cooked fruit tartlets—you just leave off the fruit from nut cream-filled tartlets. They are a snap to make if you have hazelnut frangipane or almond cream on hand.


Preheat the oven to 300°F. Use six 3½-inch tartlet rings or fluted tartlet pans. Roll the dough into a cylinder and line the tartlet rings or pans with it.

Spread about 3 tablespoons of the cr