Hazelnut or Almond Tartlets


by: Pat Man Kitchen

These tartlets are a simple variation on cooked fruit tartlets - you just leave off the fruit from nut cream-filled tartlets. They are a snap to make if you have hazelnut frangipane or almond cream on hand.


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serves: 1

734 grams dough (basic pie and tart pastry dough)

1 1/2 cups hazelnut frangipane (or almond cream)

Nutrition Facts
Hazelnut or Almond Tartlets

Servings Per Recipe: 1

Amount per Serving

Calories: 6086

  • Total Fat: 478.3 g
  •     Saturated Fat: 62.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 212.9 mg
  • Sodium: 3097.5 mg
  • Total Carbs: 433.1 g
  •     Dietary Fiber: 5.1 g
  •     Sugars: 158.3 g
  • Protein: 30.8 g

how is this calculated?

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1.  Preheat the oven to 300°F.

2.  Use six 3 1/2-inch tartlet rings or fluted tartlet pans. Roll the dough into a cylinder and line the tartlet rings or pans with it. Spread about 3 tablespoons of the cream over the inside of each of the tartlets with an offset spatula.

3.  Bake for about 45 minutes, or until golden brown. Let cool before serving.

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