Pear frangipane tartlets
I may have said this before but I am not a lover of sweet desserts. This is probably a good thing in a pastry chef – I wholeheartedly agree with the tutor who warned us, during a chocolate demonstration, to “lick and be sick”. Surrounded by chocolate, cake mix, icing, cookie dough and all things sugary most days, I would most certainly be the size of a house and have serious blood-sugar issues by now. The fact that I am addicted to cheese is another issue altogether. I made these little tartlets for a client whose husband is a big fan of pears. Because it was a buffet-style function I served nibbles instead of a starter, and wanted a nibble-style dessert that would be easy to eat standing up. They turned out so well – the pastry was crisp with a hint of cinnamon coming through, the pear was tender and juicy and the frangipane filling added a not-too-sweet hit of nutty almond. It may have been that my energy levels were low at the end of the day, but to me they were exactly what a pudd...