Servings: 6 Time: 50 minutes
Ingredients:
1 tablespoon plain flour
30g unsalted butter, softened
2 sheets frozen butter puff pastry, thawed
The 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:
1. 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.
2. 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.
3. Bake for another 5-8 minutes till golden and puffed. Allow to cool and drizzle with syrup.
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