These little individual tartlets are absolutely divine.


  • sweet pastry:
  • 300 g plain flour
  • 110 g caster sugar
  • 150 g butter
  • 1 egg
  • filling and topping:
  • 6 pears
  • preheat the oven to 180°c (350°f/gas 4)
  • 175 g butter
  • 175 g caster sugar
  • 150 g ground almonds
  • 50 g plain flour
  • 3 large eggs


  • For the Sweet Pastry:
  • Cream Butter and sugar until light and fluffy.
  • Add in eggs and flour and bring the mixture together.
  • Wrap in cling film and allow to rest.
  • Line six individual deep filed tartlet cases with some sweet pastry.
  • (Retain any leftover pastry for a later use.)
  • For the Filling and Topping:
  • Preheat the oven to 180°C (350°F/Gas 4).
  • Peel and core the pears and put wedges of each pear into the lined tartlet cases.
  • Meanwhile cream the butter and caster sugar together until light and fluffy.
  • Add in the eggs, ground almonds and plain flour and mix until well combined.
  • Divide this frangipane mixture on top of the pears and bake in the preheated oven for 25-30 minutes until the frangipane mixture has set and turned golden brown.
  • Remove from the tartlet cases and serve with ice cream and freshly whipped cream.
  • Top Tip:
  • Feel free to substitute the pears for some strawberry jam, diced apples or fresh mixed berries.

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