Servings: 6 Time: 50 minutes
Ingredients:
1 tablespoons plain flour
30g unsalted butter, softened
2 sheets frozen butter puff pastry, thawed
Yolk of 1 egg
¾ cup (60g) almond meal
¼ teaspoon vanilla extract
¼ cup (60ml) maple syrup
1/6 cup superfine sugar
1 (220g) firm green pears, peeled, cored, thinly sliced.
Instructions:
- Preheat oven to 200°C. For the frangipane, add sugar, butter and vanilla into food processor, and process for a minute till creamy and pale. Pour in egg yolk, flour and almond meal, process to mix.
- Press 2 pastry sheets to make a thick sheet, repeat for remaining sheets. Cut 6 rounds with a 10cm pastry cutter. Layer on lined baking tray. Scoop 1 tablespoon of frangipane smoothly on each pastry and top with pear. Drizzle with maple syrup and bake for 10 minutes. Dip pastry brush into maple syrup and brush.
- Bake for another 5-8 minutes till golden and puffed. Allow to cool and drizzle with syrup.
