Small Pear Tarts
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 375 kcal | (18 %) | ||
| Protein | 3.9 g | (4 %) | ||
| Fat | 24.4 g | (21 %) | ||
| Carbohydrates | 35 g | (23 %) |
Ingredients
- Ingredients
- 1 pkg 450 grams (approximately 1 pound) Frozen puff pastry 10 slices of 45 grams each (approximately 2 ounces)
- 5 Pear
- lemon juice
- 10 tsps powdered sugar
- 50 grams Marzipan
- 10 tsps Rosehip jam
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Thaw the puff pastry slices side by side for 10-15 minutes. Halve, peel and core the pears. Cut the pear halves lengthwise into thin slices, but not all the way so that they are still connected at the stem end. Drizzle them with lemon juice.
From each puff pastry slice, cut an approximately 1 cm wide margin. Place them on a parchment-lined baking sheet. Brush the margin pieces with water and place on top as borders. Cut off any excess ends.
Roll out the marzipan thinly between two layers of plastic wrap. Cut into 10 pieces. Prick the puff pastry with a fork several times, but a piece of marzipan on each and dust with powdered sugar. Place a half pear on each piece, brush with jam and bake for 18-20 minutes.
