Ingredients
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2 sheets frozen puff pastry
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7 tbsp granulated sugar
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3 tbsp water
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4 tsp butter
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3 tbsp lemon juice
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2 pears
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3 1/2 tbsp almonds
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1 tbsp custard powder
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1 tbsp flour
Steps
1
Preheat oven to 400°F. Thaw the puff pastry.
2
Grind the almonds and the custard powder in the food processor. Keep separate.
3
Peel the pears leaving the stem in. Halve lengthwise and remove the core. Put on the cutting board and cut it several times in a fan pattern.
4
In a saucepan, melt the sugar in water over low heat. When the sugar crystals have dissolved, let it caramelize over high heat until chestnut brown.
5
Carefully stir in the butter and add the lemon juice. Be careful, it may spatter.
6
Pour the caramel into the pans.
7
With the round side down, put one pear in each pan filled with caramel and press softly. Sprinkle with ground almond powder.
8
Dust the worksheet with the flour. Put the puff pastry pieces on top of each other and unroll it into an 8.5 x 8.5 inch sheet.
9
Cut 4 circles a bit larger than the quiche pans. Put on top of the pears and push it down a bit near the edge. Poke a few holes in the puff pastry.
10
Bake in the oven until done and golden brown (approx. 25 min). Let it cool for 10 min.
11
Put small plates on the pans and turn them over.
Tips
Tastes great with a bit of creme fraiche.
