Pear puff pastry tarts

6 servings | 120 minutes | Level of difficulty: high

Ingredients

210 g

flour

1/2 tsp

salt

1/2 tsp

sugar

125 g

chilled butter

tbsp cold water

For the filling:

30 g

softened butter

tbsp icing sugar

egg yolk

50 g

ground almonds

60 g

whipping cream

pears

egg white

tbsp sugar

Pastry

To make the pastry, add the flour, salt, sugar and chilled butter cut into cubes to a bowl. Rub in with the tips of your fingers, pressing the butter cubes and breaking down any lumps until the mixture resembles wet sand.

Add 2 tbsp cold water and form a dough, without mixing. Flatten, cover with some cling film and leave to chill in the fridge for at least 30 min.

Filling

To make the filling, place the softened butter, icing sugar, egg yolk and cream in a bowl and whisk until it forms a creamy consistency. Blend in the ground almonds. Set aside.

Pastry

Add 2 tbsp cold water and form a dough, without mixing. Flatten, cover with some cling film and leave to chill in the fridge for at least 30 min.

Filling

To make the filling, place the softened butter, icing sugar, egg yolk and cream in a bowl and whisk until it forms a creamy consistency. Blend in the ground almonds. Set aside.

Remove the dough from the fridge and divide into 6 pieces. Roll the dough to form ovals approximately 3 mm thick. You can use the pears to measure the size of the pastry cases by placing the pears on top. There should be a border of approx 3 cm around each pear.

Wash the pears, slice them in half, remove the seeds from the centre with a spoon and make fine slits lengthwise, without reaching the base of the pear.

Spread 1 tbsp of the almond filling across the centre of each pastry case. Place the pears in the middle and fold back the edges, crimping the pastry above the pear.

Brush the edges with melted butter and sprinkle with sugar. Place the pears in the fridge while preheating the oven to 180°C.

Spread 1 tbsp of the almond filling across the centre of each pastry case. Place the pears in the middle and fold back the edges, crimping the pastry above the pear.