Pear Tartelettes

Name: Pear Tartelettes
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 package (275 g) fresh puff pastry, ready to bake, rolled out on baking paper 25 x 31 cm; 1 can (850 ml) Pears half fruit; 60 g flaked almonds; 3 TSP Sugar; 2 TABLESPOONS Apricot Jam; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

1 package (275 g) fresh puff pastry, ready to bake, rolled out on baking paper 25 x 31 cm
1 can (850 ml) Pears half fruit
60 g flaked almonds
3 TSP Sugar
2 TABLESPOONS Apricot Jam
baking paper

Directions

1
Take the puff pastry out of the refrigerator about 10 minutes before processing.
2
Pour the pears into a sieve and drain well. Roast the almonds in a pan without fat for about 5 minutes while turning.
3
Cut 6 pear halves fan-like thinly. Use the remaining pears for other purposes. Roll out the puff pastry. Cut out 6 circles with a circle cutter (approx. 9.5 cm Ø). Place the circles on a baking tray lined with baking paper. Scratch the edges all around about 1 cm but do not cut through.
4
Place one pear fan in the middle of each circle, sprinkle 1/2 teaspoon sugar on each and bake in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for 10-12 minutes.
5
In the meantime, slowly warm up the jam in a small pot at low heat. Take the Tartelettes out of the oven. Allow to cool briefly, brush with liquid jam and sprinkle with flaked almonds.