- Prep time 40 minutes
- Total time 1 hour & 10 minutes
- Portion size 10 servings
Ingredients
Puff Pastry Crust:
Almond-Mascarpone Cream:
Pear Filling:
Method
Puff Pastry Crust
Preheat oven to 400°F. Line baking sheet with parchment paper. In small bowl, combine egg yolk and 2 tbsp water. On lightly floured work surface, roll out pastry sheet. Using knife, cut 1/2-inch strip of dough around edges of pastry sheet. Brush pastry sheet with egg yolk mixture and arrange strips of dough around edges to make border. Brush strips with egg yolk mixture. Prick surface of pastry with fork. Transfer pastry to prepared baking sheet. Bake until crust is golden and crisp, 12 to 15 minutes. Place baking sheet on wire rack; let cool.
Almond-Mascarpone Cream
Meanwhile, in bowl, combine almonds and maple syrup, toss to coat well. Spread over parchment paper-lined baking sheet. When Puff Pastry Crust is done baking, reduce oven to 350°F. Bake almonds, stirring several times during baking time, until well caramelized, 10 to 12 minutes. Let cool completely.
In food processor, finely chop caramelized almonds until mixture forms a paste. In bowl, using electric mixer on medium-high speed, whip mascarpone with maple sugar until smooth and creamy. Whisk in almond paste. Set aside in refrigerator. (Make-ahead: Can be stored in airtight container and refrigerated overnight.)
Pear Filling
In small saucepan, combine 1 cup water with sugar and lemon juice. Bring to a boil and stir until sugar has dissolved. Add pears and cook for 2 to 3 minutes. Remove pan from heat and let cool slightly. Drain pears and pat dry.
On surface of cooled Puff Pastry Crust, spread reserved Almond-Mascarpone Cream, avoiding borders. Top cream layer with Pear Filling, overlapping slices for full coverage. Sprinkle with chopped toasted almonds, if desired.
Nutritional facts PER SERVING: about
- Iron 1.5 mg
- Fibre 4 g
- Sodium 90 mg
- Sugars 24 g
- Protein 9 g
- Calories 520
- Total fat 37 g
- Cholesterol 85 mg
- Saturated fat 20 g
- Total carbohydrate 38 g
