1 13.2-ounce ready rolled puff pastry
4 medium pears, cored and sliced thinly
2 tablespoons superfine sugar (also known as golden caster sugar in UK)
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Buy Now or Madagascar Bourbon Pure Vanilla Extract
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1 oz. unsalted butter, cut into small chunks
1 tablespoon superfine sugar (also known as golden caster sugar in UK)
1 pinch of cinnamon powder
Preheat oven to 390 degrees F/ fan 350 degrees F/ gas mark 6. Roll out the pastry and cut nine equal sized rectangles. Transfer to a baking sheet lined with baking paper.
Divide the pears between the pastry sheets, leaving a 3/4-inch border around the edge of the pastry. Curl up the edges slightly to prevent any juices escaping.
Make the vanilla syrup by placing the golden caster sugar and 1/4 cupwater in a small pan. Bring to the boil and simmer on a medium heat until the sugar dissolves. Stir in the Nielsen-Massey Vanilla Bean Paste. Brush the pears and tops of the pastry with the syrup and dot with the butter.
Bake for 20 – 25 minutes or until the pears are tender and the pastry is golden and crisp. Meanwhile, mix together the sugar and cinnamon powder. When the tarts are ready, remove from the oven and whilst they are still hot, finish with an even sprinkling of the cinnamon sugar. Delicious served warm with vanilla ice-cream or crème fraiche.
1 370-gram ready rolled puff pastry
4 medium pears, cored and sliced thinly
2 tablespoons superfine sugar (also known as golden caster sugar in UK)
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Buy Now or Madagascar Bourbon Pure Vanilla Extract
Buy Now
28 g unsalted butter, cut into small chunks
1 tablespoon superfine sugar (also known as golden caster sugar in UK)
1 pinch of cinnamon powder
Preheat oven to 200 degrees C/ fan 180 degrees C/ gas mark 6. Roll out the pastry and cut nine equal sized rectangles. Transfer to a baking sheet lined with baking paper.
Divide the pears between the pastry sheets, leaving a 2-centimeter border around the edge of the pastry. Curl up the edges slightly to prevent any juices escaping.
Make the vanilla syrup by placing the golden caster sugar and 60 ml water in a small pan. Bring to the boil and simmer on a medium heat until the sugar dissolves. Stir in the Nielsen-Massey Vanilla Bean Paste. Brush the pears and tops of the pastry with the syrup and dot with the butter.
Bake for 20 – 25 minutes or until the pears are tender and the pastry is golden and crisp. Meanwhile, mix together the sugar and cinnamon powder. When the tarts are ready, remove from the oven and whilst they are still hot, finish with an even sprinkling of the cinnamon sugar. Delicious served warm with vanilla ice-cream or crème fraiche.
Madagascar Bourbon Pure Vanilla Extract
Madagascar Bourbon Pure Vanilla Bean Paste
