Ingredients
Pear&marzipantartlets
Method
Pear&marzipantartlets
1.Split vanilla bean lengthways, scrape seeds into a medium saucepan, add bean, sugar, maple syrup and the water. Stir over high heat, without boiling until sugar dissolves, bring to the boil. Reduce heat, add pears to pan, simmer, uncovered, for 15 minutes or until pears are barely tender. Remove from heat, cool to room temperature. Drain pears, reserve poaching liquid in pan. Discard vanilla bean.
2.Make marzipan. Sift icing sugar and ground almonds into a small bowl. Using a fork, stir in egg white until mixture becomes a stiff paste.
3.Preheat oven to 200°C (180°C fan forced).
4.Using a 8cm (3¼-inch) round cutter, cut 24 rounds from pastry sheets. Place 12 rounds onto baking-paper-lined oven trays.
5.Using a 5cm (2-inch) round cutter, cut holes from the centre of remaining 12 pastry rounds. Brush rounds on tray with combined egg yolk and water, top with pastry rings. Brush rings with more egg yolk mixture.
6.Using your hands, roll tablespoons of marzipan into balls, then press a ball of marzipan inside each pastry ring. Place pears on marzipan, pushing down lightly.
7.Bake tarts for 25 minutes or until pastry is golden.
8.Meanwhile, bring reserved poaching liquid to the boil over high heat, boil for 25 minutes or until reduced to the consistency of runny honey.
9.Brush syrup over tartlets, serve warm or cooled.
These tartlets are best made on the day of serving.
Note
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