Never mind Prada and Gucci. Move over, Chanel and Valentino. Sure, they have gorgeous and desirable things, but no clothes shop can get can my Mum half as excited as a certain kitchen shop. I wonder if the words, “Williams Sonoma” mean anything to anyone? I thought so. (For anyone who doesn’t know, Williams Sonoma is a kitchen shop chain in America. It sells the most beautiful things.)
This August, my family is going to America for our holidays. As we are spending a few days in Washington DC my Mum has already been online to find the nearest Williams Sonoma to where we are staying. And this is nothing new! My Mum has bought home cake stands, china platters and fruit bowls on international flights many times before – leaving a space in the suitcase for exciting new things on the way home has become the norm. But what’s this got to do with these tarts? Every keen cook wants their kitchen full of gadgets and gizmos, or even just new pan after new tray after new dish. Half of it never gets used, but is always wanted. My Mum bought these tartlet pans a year or so ago and this weekend I found them, still neatly tucked in their box. Their time had most certainly come!
They were used to make these scrumptious Pear and Butterscotch Frangipane Tartlets. You’ve got your crisp pastry layer, the gloriously sticky sauce, soft frangipane and juicy pears. What’s not to like? Even if you’re not in the mood for the whole tartlet shebang, the butterscotch sauce is a definite Must Make. It is almost drinkable, it is that good. You can all too easily slurp spoon after spoon. Amazing! Or, on the other hand, if you’re not feeling for the sauce – you could put a small layer of apricot jam on the base of the pastry – extra fruit intake :)
Although they are multi-component, these tartlets are fairly simple to make because no step is complicated. Plus, when you bring them to the table they look like something out of a patisserie! The recipe is from the latest issue of BBC olive magazine, so don’t delay buying it! The tartlet pans are not going back into hiding because I want to experiment with more mini tarts – ideas, anyone?
Until next time! X