A shortbread cookie crust envelopes sweet, gooey pears and warmly spiced hazelnut frangipane in these pear hazelnut tartlets. This post is sponsored by Simply Organic. Thank you for supporting brands committed to integrity.
Pie crust. If it were a food group, I’d have no problem eating the recommended daily allowance. Flaky, buttery and delicious, what’s not to like? And then there’s all the cozy flavors of the holidays (like cinnamon, nutmeg, ginger and almond extract) that elevate common pies and tarts to comforting classics. That’s why this season so fantastic. Because one can kind of get away with eating pies and tarts for both breakfast and dessert (and maybe even lunch and dinner) without any judgement. Perhaps an even better way to celebrate the holidays is by making said tarts of the mini varietal (enter these pear hazelnut tartlets) and sharing the simple joys of the season with friends and family.
But if your holiday season is anything like mine, finding time to celebrate simple joys (like baking, eating and sharing the results) can be a challenge. Day-to-day life gets in the way and before you know it the holiday season is over. But it doesn’t have to be this way! Building happier habits into your weekly routine can transform a harried time of year into one of memorable simplicity.
That’s why I’ve partnered with Simply Organic this holiday season—not only to bring you this lovely recipe made with their wonderful spices and extracts, but also to help you celebrate Thursdays. Why Thursdays? Well, between the hustle and bustle of the work week and errand-filled weekends, Thursdays provide the perfect opportunity to reset, relax and enjoy time with family and friends. It’s a day to celebrate togetherness and to share values over a delicious meal (or a tartlet or two). Every Thursday throughout the holiday season, we’d like to encourage you to make the most of your Thursdays by scheduling your very own #ThursdayMoment.
Thursdays are quickly becoming my favorite day of the week, as it gives me a chance to share the simple joys of the season, and to indulge in a sweet treat every now and then! Did I also mention that these handheld pear hazelnut tartlets are vegan, gluten-free and perfect for sharing with friends? So what are you waiting for? Take some time out for yourself this season plan your very own Thursday Moment!
P.S. As a food blogger, partnering with brands that not only provide wholesome, great-tasting ingredients but also maintain fair and respectful sourcing practices, is extremely rewarding. Don’t forget to share your Organic Moments and enter to win the Simply Organic Ultimate #ThursdayMoments Giveaway by taking photos of your parties and recipe creations and uploading to Instagram using #ThursdayMoments.
- ½ cup all-purpose gluten free flour
- ½ cup almond meal
- ¼ cup corn starch
- 1 tsp cinnamon
- ¼ tsp salt
- 8 tbsp vegan butter, cold and diced
- 5 tbsp cold water
- 2 tbsp of ground flax seeds, plus 6 tbsp water
- 1 cup of hazelnuts, ground (nut pieces should be a mix of finely ground and choppy)
- ¼ cup coconut oil, melted
- 2 tbsp almond butter
- ¼ tsp almond extract
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅓ cup maple syrup (or substitute honey)
- 2 large pears (bosc or bartlett)
- 3 tbsp fig jam or spread
- 2 tbsp powdered sugar (optional - for dusting)
- To make the tartlet dough, place flour, almond meal, corn starch, cinnamon and salt into a food processor and process with about 4 pulses.
- Next add the cold and diced butter and pulse about 10 times or until butter is pea-sized.
- Add 5 tbsp of cold water to the flour/butter mixture and pulse until the dough becomes sticky and comes together when pressed.
- Transfer dough to a workable surface and mold into a round ball. Place dough between parchment paper or plastic wrap and refrigerate for 30 minutes.
- While dough is chilling, preheat the oven to 375 degrees F and make the pear hazelnut frangipane.
- Mix the flax seeds with water and set aside for about 15 minutes (or until mixture forms a gel).
- Combine hazelnuts, cinnamon, ginger and nutmeg in a medium-sized bowl. Then add in the maple syrup, coconut oil and almond butter. Mix well and fold in the flax seed gel.
- Half, core and slice pears. Set aside.
- Remove tartlet dough from the fridge and roll out the dough into ¼ inch thickness. Line tartlet tins with dough. (Have no fear! The tartlet dough may crack or break. Simply press and pinch the dough together in the tartlet molds.) Bake dough for 8-10 minutes.
- Remove from the oven and let the tartlet dough cool for 5 minutes or so. Then spread the frangipane inside each tartlet and top with sliced pears. Bake for another 20 minutes.
- Remove finished pear hazelnut tartlets from the oven and let cool for 5-10 minutes. Glaze with fig jam and dust with powdered sugar as desired.