Spiced Pear and Almond Tartlets

Prepare the Oven and Tartlet Bases

1. Preheat your oven to 190°C (170°C fan / Gas Mark 5). Lightly grease four 10–12 cm individual tartlet tins or line a standard baking sheet with parchment paper.
2. Unroll the puff pastry sheet on a lightly floured surface. Cut out four rounds slightly larger than your tartlet tins (or cut four 12 cm squares if baking freeform on the baking sheet).
3. Press the pastry gently into the tins, trimming any excess overhang, and prick the bases lightly with a fork. Chill the pastry shells in the fridge while preparing the fillings.

Make the Spiced Almond Frangipane

1. In a mixing bowl, beat the softened butter and granulated sugar together until pale and creamy.
2. Add the egg and vanilla extract, whisking until well combined.
3. Fold in the ground almonds, cinnamon, cardamom, and a pinch of salt until you have a smooth, spreadable paste.

Assemble the Tartlets

1. Peel, core, and quarter the Conference pears. Slice each quarter thinly across the width, keeping the slices grouped together.
2. Retrieve the pastry shells from the fridge. Divide the spiced almond cream evenly among the four bases, smoothing it out with the back of a spoon.
3. Arrange the pear slices neatly on top of the almond cream, fanning them out slightly and pressing gently into the paste.

Bake and Glaze

1. Bake in the center of the oven for 22–25 minutes, until the pastry is crisp and deeply golden, and the almond filling has puffed and lightly browned.
2. While the tartlets bake, warm the apricot jam with 1 tablespoon of water in a small saucepan or microwave bowl until liquid and smooth.
3. Remove the tartlets from the oven and immediately brush the warm pears with the apricot glaze.
4. Allow to cool for 10 minutes in the tins, then transfer to a wire rack. Dust lightly with icing sugar before serving warm or at room temperature.