These pear, vanilla and cinnamon puffs are deliciously light for a summers day or for afternoon tea. Serve with some fresh cream for a luxurious touch. Why not try making your own puff pastry to really wow your friends and family? Find our puff pastry recipe here.
8 ingredients4 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Pastry
375gPuff pastry
For the Filling
4Medium pears (cored & sliced thinly)
2 tbspBillington's Unrefined Golden Caster Sugar
50mlWater
1 1/2 tspNielsen-Massey Vanilla Bean Paste
25gUnsalted butter (softened)
For the Cinnamon Sugar
1 tbspBillington's Unrefined Golden Caster Sugar
A pinchCinnamon
Utensils
Rolling pin
Pastry brush
Baking sheet
Baking parchment
Small saucepan
Nutritional information per 109g serving
Energy 235cal
Fat 13g
of which Saturates 6.7g
Carbohydrates 25g
of which Sugars 12g
Protein 2.6g
Salt 0.35g
Method
Step 1
Preheat oven to 200°C (fan 180°C, gas mark 6). Roll out the pastry and cut nine equal sized rectangles. Transfer to a baking sheet lined with baking paper.
Step 2
Divide the pears between the pastry sheets, leaving a 2cm border around the edge of the pastry. Curl up the edges slightly to prevent any juices escaping.
Step 3
Make the vanilla syrup by placing the golden caster sugar and 50ml 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.
Step 4
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 Baker Ratings
Turned out beautifully! Thank for the recipe! I took a shortcut and just diluted my Vanilla, but it turned out just fine.
