
Fruit-Hazelnut Puff Pastry Tartlets

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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.
ingredients
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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)
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
preparation

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