Fruit-Hazelnut Puff Pastry Tartlets


by: Cali Chef

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. You can use more than one kind of fruit, using one kind per tartlet or a mixture for each tartlet.


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serves: 1

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

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

3.  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.

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

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