Pear and Almond Puff Tarts with Caramel Sauce. These little puff tarts are so easy to make – and even easier to eat!
Preparation 20 mins
Cooking 20 mins
- 500g pack ready-to-roll puff pastry (NOT ready rolled)
- A little plain flour
- 1 large egg, beaten
- 20g butter, softened
- 50g Tate & Lyle Golden Caster Sugar
- 150g ground almonds
- 1 tsp vanilla extract
- 1 pear, cored and thinly sliced
- 2 tbsp lemon juice
For the sauce:
- 50g butter
- 50g Tate & Lyle Light Muscovado Sugar
- 2 tbsp Lyle’s Golden Syrup
How to make this recipe:
- Preheat the oven to 220°C/fan oven 200°C/Gas Mark 7.
- Roll out the pastry on a lightly floured surface to a rectangle measuring approx. 30 x 24cm. Use a 10cm cutter to stamp out 6 circles. Remember – a clean-cut edge helps the puff pastry to rise well. Lift the circles onto a baking sheet lined with baking paper.
- Reserve about 1 tbsp of the beaten egg, then mix the remainder with the butter, caster sugar, ground almonds and vanilla extract. Spread evenly over the pastry, leaving a narrow border around the edges.
- Toss the pear slices in the lemon juice, then arrange them neatly onto the pastry circles, avoiding the border. Brush the border with the reserved beaten egg. Bake the tarts for 15-20 minutes, until the pastry is risen and golden brown.
- While the tarts are baking, make the sauce. Put the butter, sugar and syrup into a saucepan and heat gently until melted and smooth, stirring occasionally.
- Serve the tarts whilst warm, with a little sauce poured on top.
Cook’s tip: Another time, make the tarts with apple instead of pear.
Guest post.Tate & Lyle Sugar: This recipe is made using Tate & Lyle Sugars, for more delicious recipes visit Taste And Smile. No payment was received.