Half-pear little pies with Saint-Ferdinand maple syrup from Nos Cabanes à La pincée Sucrée Nº3
We love this sweet and savory dessert. Perfect for your weekend meals.
The ingredients
- Perfectly ripe Bosc pears (or another firm-fleshed variety)
- The juice of one lemon
- A sheet of puff pastry cut into as many squares as there are guests
- Almond filling:
1/2 cup room temperature butter
· 1/2 cup of sugar
· 1 cup of almond flour
· 2 tablespoons of Nos Cabanes (Saint-Ferdinand) maple syrup
· 2 tablespoons of flour
· 1 egg
The procedure to follow
Cream the butter and sugar. Add the remaining ingredients and mix well. Refrigerate the filling for at least two hours. Cut the dough into squares with a knife, without pressing all the way through, to create a flaky border. Prick the inside of each square with a fork and pre-bake at 350°F for 8 minutes, or until lightly golden. Flatten with the back of a spoon if the inside has puffed up during baking. Halve the pears and remove the cores. Brush them with lemon juice. Fill with the almond mixture and place half a pear on each portion. Sprinkle with a little pinch of La pincée N°3 and bake in the lower part of the oven at 350°F.
The sweet and savory flavors will infuse the filling during baking, creating a perfect harmony. Bake for approximately 20 minutes, or until the pears are caramelized to your liking.
You will need La pincée Nº3
to make this recipe.
