Ingredients

• Ingredients Scale 1x2x3x 1 puff pastry of choice (I used Pepperidge Farm but homemade is best if possible) 3 or 4 pears slivered almonds Maple Cinnamon Glaze 3 tablespoons pure maple syrup 1/2 teaspoon cinnamon 1/2 teaspoon vanilla

Preparation

• Instructions Preheat oven to 400 degrees. Line a cookie sheet with parchment paper, or use a silpat, place thawed pastry puff on top. Cover the pastry puff with a light kitchen towel so it doesn’t dry out, set aside away from the oven heat. Prepare your glaze by combining all three ingredients in a small bowl. Stir and stir until the cinnamon finally incorporates into the syrup. Set aside. Slice pears in half lengthwise, core and slice in 1/8 – 1/4 inch slices widthwise. Doesn’t have to be exact, in the middle would be great. I did it by hand and some were thinner and some were thicker. Layer your tart leaving about 1/4 inch along the edges. Using a silicon brush, lightly add the glaze to the pears and a light coat on the edges as well. Bake for 40 – 50 minutes, turning half way after 20 minutes. Once done, feel free to make a little extra glaze and brush over top to give it a little glisten. Sprinkle with slivered almonds. Serve warm. Serves 6