Almond Pear Tart

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INGREDIENTS:

  • 4 sheets puff pastry, thawed
  • 2 firm green pears, peeled, cored and thinly sliced on a mandolin
  • 3 1/2 tablespoons unsalted butter, softened
  • 1/4 cup caster (superfine) sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk
  • 2/3 cup almond meal
  • 2 tablespoons plain flour
  • 1/3 cup maple syrup, plus extra to serve


  • METHOD:

    Preheat oven to 390 degrees.
    To make the frangipane, place the butter, sugar and vanilla in a small food processor and process for 1 to 2 minutes or until pale and creamy.

    Add the egg yolk, almond meal and flour.
    Process to combine.
    Press 2 pastry sheets together to make 1 thick sheet.
    Repeat with remaining sheets.

    Using a round cookie cutter, cut 6 rounds from the pastry.
    Place on baking trays lined with nonstick baking paper.
    Gently score each round using a round pastry cutter.

    Spread 1 1/2 tablespoons of the frangipane evenly onto each round and top with the pear slices, overlapping slightly.
    Brush with maple syrup and cook for 15 minutes.

    Brush with maple syrup and cook for a further 10 minutes or until puffed and golden.
    Allow to cool slightly.
    Top with maple syrup to serve.

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    COMMENTS / REVIEWS

    1. T

      Loved this recipe! Simple and delicious.

    2. a

      Yum, yum, yum! This recipe looks delicious.

    3. N

      These were delicious! Will definitely make again…

    4. H

      Made this today for my family - they loved it!

    5. W

      Wow, I'm the first to make this? Cool. This was really easy to make

    6. E

      i loved it so simple but very elegant.

    7. A

      Thanks for the beautiful recipes!

    8. L

      I will be making this again! Thanks for sharing.

    9. J

      Mmmm lovely

    10. M

      Made this last night and I absolutely love it.

    11. S

      Fabulous recipe

    12. A

      Wow – I tried this recipe tonight & was impressed!

    13. B

      LOVE IT! now my go to recipe.

    14. S

      Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!

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