- For the tart shells
- 400 grams Puff pastry dough (frozen or chilled)
- Cinnamon sugar (for sprinkling)
- 3 tablespoons Apricot jam
- Aluminum foil (as needed)
- For the filling
- 4 Pear
- 400 milliliters white wine
- ½ Cinnamon stick
- 120 grams sugar
- 1 vanilla pudding mix
- 1 tablespoon slivered almonds
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
For the tart shells: Thaw the puff pastry and roll out. Using a cookie cutter or glass, cut into 7 cm (approximately 3 inch) circles. Using a smaller cookie cutter, cut small circles to form the border of the tart shells.
Press the small circles into the edge of the larger circles to form the border of the tart shells. Sprinkle with cinnamon sugar, place on the prepared baking sheet and bake for 10 minutes, until they begin to brown slightly. Remove from the oven and allow to cool.
For the filling: Peel the pears and chop finely. In a saucepan, bring two-thirds of the wine and the cinnamon stick to a boil. Whisk the remaining wine with the pudding powder and sugar until smooth. Stir into the saucepan and bring back to a boil. Remove the cinnamon stick and add the pears. Simmer for about 10 minutes, until the pears have softened. Spoon the pear mixture into the prepared tart shells and sprinkle with slivered almonds.
For the cream: Whip the heavy cream with a bit of sugar and the vanilla bean seeds until soft peaks form. Place the whipped cream in the bottom of a serving dish, top with a tart and dust with powdered sugar.