Monday, April 01, 2024

Easter dessert

I haven't made individual tarts in quite a while, so I thought why not? These are amandine aux poires (almond pear tarts). I've made full-sized amandine many times so, again, why not try the little ones? My individual, non-stick tart pans haven't had much of a workout in recent years; they performed beautifully.

Tartes amandine aux poires.

The filling is made with ground almonds, butter, eggs, flour, sugar, and a shot of Poire Williams (pear brandy). A canned pear-half is sliced onto the top of each tart before baking. I glazed them with some of Ken's home-made plum jelly after they baked and cooled. These made for a tasty dessert after Easter lunch. And we have leftovers!


  1. My mouth is watering. I’m my way over for coffee.

  2. mitch, I'm afraid they won't last...

    jan, LOL

    judy, haha!

    travel, they were pretty tasty, if I do say so myself. ;)

    michael, yup! :)

  3. Mary in Oregon03 April, 2024 22:46

    When I opened up this photo on the first, I was so engrossed in my imagination of biting into that shortbread crust and tasting a little bit of that pear brandy I forgot to comment! Tartlette pans just make it fun, don't they!


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