Pear & Almond Frangipane Tartelettes

After a failed attempt at macarons part deux this weekend, I opted for another favorite French dessert. Tarts. Ian and I have had so much chocolate lately (no complaints here), so I felt it was time for a fruit dessert. Tarts take some time to get the hang of, and I hope to make the classic Parisian fruit tarts all summer when everything is in season. It is an art getting the dough perfectly flaky and crumble free.

This morning, after scouring through all my baking books and not finding the exact recipe I was looking for, I perused my favorite blogs. As I was about to admit defeat, I looked no further than Tartelette. I have adored her blog for months, and after making this recipe, I am hooked. I am now coveting one of these on top of one of these. She has so many great macaron, ice cream, cake and tart recipes, on top of her awesome photography. So many blog crushes, so little time.

I followed her recipe almost exactly, but instead made mine with all-purpose flour. My pie weights have gone missing in all of my moves, so the next best thing is dried beans. Also, another trick I just learned is to roll your rolling pin over the top of the tart pan to cut off any excess dough. It works so well!

And the final product, which I have to wait an hour to eat so Ian can finish his studying. With a little whip cream, these will be fantastic. I hope.