Vanilla and pear tartlets with marzipan

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Bring 1 litre of water, sugar, vanilla pod and pulp, lemon juice and zest to the boil in a pot. Peel, halve and core the pears. Add the pears to the stock and simmer covered over a low heat for about 15 minutes. Let the pears in the stock cool down for about 3 hours

2. 2

   Remove the puff pastry slices from the package and let them thaw for about 10 minutes. Coarsely grate the marzipan. Lift the pears out of the stock and let them drain well on kitchen paper. Cut the pears into a fan shape. Place puff pastry slices on a baking tray lined with baking paper. Sprinkle some marzipan in the middle of each slice and place the pears in the middle. Cut off the dough corners with a knife so that an approx. 1 cm wide edge remains around the pear. Cut leaves out of the dough corners as desired and place them on the baking tray with the pears

3. 3

   Bake in the preheated oven, mid-height (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 16-20 minutes. Remove the flakes from the oven after 8-10 minutes. Halve the pistachio kernels and decorate the pear stalk with them. Arrange the tartelettes hot or cold on plates with 1 scoop of vanilla ice cream each. Sprinkle with maple syrup and dust with icing sugar as desired. Decorate with puff pastry sheets

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
430 kcal

CARBS
57 g

FATS
19 g

PROTEINS
5 g