Almond And Pear Tarts | Donna Hay

Ingredients

• 4 sheets store-bought frozen butter puff pastry, thawed
• 2 x 220g firm green pears, peeled, cored and thinly sliced on a mandolin
• ⅓ cup (80ml) maple syrup, plus extra to serve
• 50g unsalted butter, softened
• ¼ cup (55g) caster (superfine) sugar
• ½ teaspoon vanilla extract
• 1 egg yolk
• ⅔ cup (80g) almond meal
• 2 tablespoons plain flour