A scrumptious, simple dessert to serve at your next dinner party.
Preheat the oven to 200C.
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.
Dock inner circle of the pastry by poking all over with a fork.
Pre-bake pastry for 15 minutes or until it starts to get golden brown.
Meanwhile, mix together ground almonds, sugar, vanilla extract and egg white until a paste forms.
Once removed, use a small spatula to gently press down the puffed up pastry in inner circle.
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.
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.
Turn the oven down to 180C and bake for 30 to 40 minutes or until browned and the almonds are browned.
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.
Serve the warm tart with infused syrup.
Courtesy of Goulburn Valley.
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