Frangipane Tartlets

I absolutely love this dessert! Not overly sweet, makes fantastic use of fresh fruit that is in season, looks impressive yet so very easy to make!

3/4 c almond meal (you can find this in the bake aisle, Bob's Red Mill)
1/4 c granulated sugar
1 whole egg, at room temperature
3 tbs soft butter
1/2 tsp vanilla extract

Place all the ingredients in a food processor, and blend until you have a smooth paste. (you can use a blender or a hand/stand mixer).

This will last about 4-5 days in the refrigerator.This enough for 4 small tartlets or 1 large.

Use filling:

Use any pie dough of you liking, even the pre-made graham cracker ones are good.

Preheat oven to 325 degrees F.

Fill pie shapes with Frangipane. (if small divide evenly). Use an off-set spatula to smooth and spread evenly.

For a pear tartlet: Peel pear, place in water that has had a about 1 tbsp lemon juice added (this helps prevent browning). Cut pear in half, core the seeds out. slice very thin. Fan out, and keeping them together transfer to top of filling. Sprinkle lightly with sugar.

If you want to have just fresh fruit, just bake the pie with the filling, then once cooled garnish with fresh fruit.

Bake at 325 degrees F. for 7-10 minutes. Allow to cool.