These tartlets are glorious: they’re large enough so you won’t feel the need to inhale five at a time, they take advantage of their ingredients’ natural qualities for decoration and there are no tartlet pans involved, meaning they aren’t super-fussy to make
• 1 quantity Wholemeal pastry or 250g store-bought shortcrust pastry
• 1 quantity Frangipane
• 6 small pears, halved and cored
• 3 tablespoons granulated sugar
• 3 tablespoons pistachios, finely chopped
1 Preheat the oven to 180°C. On a lightly floured piece of baking parchment, roll out the pastry to a thickness of about 3 mm. Use a 9 cm pastry ring to cut out 12 pastry circles.
2 Transfer the circles to a baking tray lined with baking parchment.
3 Top each pastry circle with a generous teaspoon of the frangipane and spread it out evenly. Finely slice the pear halves and use half a sliced pear to decorate each tartlet.
4 Bake for 10 minutes until the pastry has darkened around the edges.
5 Heat the sugar with 2 tablespoons of water in a saucepan over a medium heat. Stir until the sugar has just dissolved, then stop stirring.
6 Swirl the mixture, tilting the pan over a high heat until the sugar caramelises and the mixture is completely golden with some darker patches around the edges.
7 Immediately remove the pan from the heat and use a pastry brush to dab the caramel over the baked tartlets. Sprinkle with the chopped pistachios and leave to cool.
Recipe courtesy of Izy Hossack from Top With Cinnamon