Almond And Pear Tarts | Donna Hay

Step 1

Preheat oven to 200°C. To make the frangipane, place the butter, sugar and vanilla in a small food processor and process for 1–2 minutesor 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 an 11cm round pastry cutter, cut 6 rounds from the pastry. Place on baking trays lined with non-stick baking paper. Gently score each round using a 10cm round pastry cutter. Spread 1½ tablespoons of the frangipane evenly onto each round and top with the pear, overlapping slightly. Brush with maple syrup and cook for 15 minutes. Brush with maple syrup and cook for a further 5–10 minutes or until puffed and golden. Allow to cool slightly and top with maple syrup to serve. Makes 6.

Step 2

Preheat oven to 200°C. To make the frangipane, place the butter, sugar and vanilla in a small food processor and process for 1–2 minutesor 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 an 11cm round pastry cutter, cut 6 rounds from the pastry. Place on baking trays lined with non-stick baking paper. Gently score each round using a 10cm round pastry cutter. Spread 1½ tablespoons of the frangipane evenly onto each round and top with the pear, overlapping slightly. Brush with maple syrup and cook for 15 minutes. Brush with maple syrup and cook for a further 5–10 minutes or until puffed and golden. Allow to cool slightly and top with maple syrup to serve. Makes 6.