Fruit-Hazelnut Puff Pastry Tartlets

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Fruit-Hazelnut Puff Pastry Tartlets
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Fruit-Hazelnut Puff Pastry Tartlets

Added by: on Dec 13th, 2010
The process for making these tartlets is almost identical to that for making the puff pastry cases. Here, the pastry is covered with hazelnut cream and raw fruit. As the pastry bakes, the sides puff up to form a border, while the liquid released by the baking fruit is absorbed by the hazelnut cream. .. more >
Prep Time:
10 min
Cook Time:
25 min
Ready In:
35 min



Original Recipe Yield: 1 serving (4 inch square tartlets)


  • 400 grams dough (classic puff pastry dough, or quick puff pastry dough)
  • Egg wash
  • 6 tablespoons hazelnut frangipane (almond cream, or frangipane)
  • 2 cups fruits (such as raspberries, blackberries, strawberries, cherries, and/or apricot halves)
  • 2 tablespoons butter (melted)
  • 2 tablespoons sugar
  • * Apricot glaze (optional)
Nutrition Facts
Fruit-Hazelnut Puff Pastry Tartlets

Servings Per Recipe: 1

Amount Per Serving

Calories: 2768

  • Total Fat: 187.6 g
  •     Saturated Fat: 41.8 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 177.5 mg
  • Sodium: 1892.5 mg
  • Total Carbs: 261.2 g
  •     Dietary Fiber: 2.8 g
  •     Sugars: 111.4 g
  • Protein: 17 g

how is this calculated?

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* Optional


Fruit-Hazelnut Puff Pastry Tartlets


Brush the borders and corners of the unbaked pastry cases with egg wash. Don't let any drip dovvn the sides.

Fruit-Hazelnut Puff Pastry Tartlets


Spread a thin layer of hazelnut cream on the center of each tartlet.

Fruit-Hazelnut Puff Pastry Tartlets


Arrange assorted fruits - berries and cooked apricot halves are shown here - on top ofthe hazelnut cream. Brush the tops with melted butter and sprinkle with sugar.

Fruit-Hazelnut Puff Pastry Tartlets


Bake until well risen and golden brown. Brush the fruit with apricot glaze.

Cooks' note:
Using the puff pastry dough, prepare 6 puff pastry cases, but don't bake them. Brush the borders with the egg wash.
Preheat the oven to 425°F. Spread 1 tablespoon hazelnut cream on the center of each of the pastry squares. Top each pastry square with one-sixth of the fruit. Brush the fruit with the melted butter and sprinkle with the sugar.
Bake for about 25 minutes, or until golden brown. Brush with the glaze while still warm.


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