upside-down lemon and pear tartlets

Nothing says a centerpiece, quite like sweet Upside-Down Hazelnut tartlets. They are sweet-scented, elegant and easy to prepare. Caramelising Azada’s Olive Oil & Crushed Lemon perfectly complements the pears, adding a nutty-caramel flavour, which is mouthwatering and aromatic.

So, why not showcase the taste of winter with these seasonal tartlets, which oozes nutty depths of flavour!

Ingredients for 12 tartlets:

  • 40 ml Azada Olive Oil & Crushed Lemon
  • 500 grams ercolini / blanquilla pears, peeled and cored
  • 225 grams soft brown sugar
  • 1 sheet ready made puff pastry (gluten-free)

Step by step hazelnut tartlets recipe:

  1. Preheat the oven to 180°C / gas mark 6 / 400°F.
  2. Cut the pears into ½ inch wedges and set aside. Meanwhile, heat 20 ml of Azada’s Olive Oil & Crushed Lemon. Add the pears and cook over a medium heat, until they begin to turn golden around the edges. Discard the juices and place the pears in a bowl.
  3. Add the sugar to a large frying pan and over a high heat melt the sugar, until it bubbles and turns amber. Pour in the remaining Olive Oil & Crushed Lemon and pears. Using a rubber spatula, coat the pears and remove from the heat.
  4. Spoon the pears slices into a nonstick 12-cup muffin pan and layer to form a 1-inch layer. Cut the pastry into 12 round discs and top the pears with the discs. Bake in the oven for about 25 minutes, until golden. Cool the muffin pan on a wire wrack.
  5. Run a spatula around the edges of the tartlets and serve pear side up with a spoonful of vanilla ice cream.

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