A scrumptious, simple dessert to serve at your next dinner party.


  • 1 sheet 24cm sheet puff pastry

  • 70g ground almonds

  • 4 tbsp sugar

  • 1 tsp vanilla extract

  • 1 egg, separated

  • 12 Goulburn Valley Pears sliced thinly

  • 1/2 cup flaked almonds

  • 1 cup maple syrup

  • 4 threads of saffron

  • 1 cinnamon stick


  • 1.

    Preheat the oven to 200C.

  • 2.

    Cut puff pastry with a 24 cm pastry cutter, remove excess. Gently score the round with a 20 cm pastry cutter. Transfer on to a baking sheet lined with baking paper.

  • 3.

    Dock inner circle of the pastry by poking all over with a fork.

  • 4.

    Pre-bake pastry for 15 minutes or until it starts to get golden brown.

  • 5.

    Meanwhile, mix together ground almonds, sugar, vanilla extract and egg white until a paste forms.

  • 6.

    Once removed, use a small spatula to gently press down the puffed up pastry in inner circle.

  • 7.

    Fill the centre of the pastry with the almond paste. Top with 2/3 of the flaked almonds then pears. Tip: When cutting, leave the top of pear intact and fanned out.

  • 8.

    In a small bowl whisk egg yolk with 1 tbsp cold water. Brush egg around the edge. Gently press the remaining flaked almonds around the edge.

  • 9.

    Turn the oven down to 180C and bake for 30 to 40 minutes or until browned and the almonds are browned.

  • 10.

    Meanwhile, in a small saucepan combine maple syrup, saffron and cinnamon stick. Bring to a simmer and cook for about 5 minutes. Remove the pan from the heat and let the saffron and cinnamon steps for about 10 minutes. Removed the cinnamon and set aside.

  • 11.

    Serve the warm tart with infused syrup. 

Nutritional information

Nutritional analysis per serving (8 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Courtesy of Goulburn Valley.

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