Pear And Hazelnut Frangipane Tart - cooking recipe

Ingredients

5 tbsp butter, at room temperature
3 small pears, unpeeled, halved, stem and core removed
1/4 cup maple syrup
2 tbsp sugar
1 None egg yolk, at room temperature
1 tsp finely grated orange peel
2/3 cup ground hazelnuts
2 tbsp flour
1 sheet frozen puff pastry, thawed
None None Vanilla ice cream, to serve

Preparation

Preheat the oven to 400\u00b0F. Line a baking tray with parchment paper.
Melt 1 tbsp of the butter in a large skillet on medium heat. Add the pears; cook for 1 min each side or until lightly browned. Add the syrup; cook and stir until the mixture comes to a boil. Remove from the heat. Turn the pears to coat in the mixture. Using a slotted spoon, transfer the pears to a heatproof plate. Cool. Pour the sauce from the skillet into a microwave-safe bowl. Set aside.
Beat sugar, egg yolk, orange peel and remaining butter in a medium bowl with an electric mixer until light and creamy. Stir in the hazelnuts and flour until combined. Cut the pastry in half; place the halves on the prepared pan, 2 inches apart.
Spread the hazelnut mixture evenly over the pastry pieces, leaving a 3/4-inch border. Fold in the pastry edges to make a border. Top each tart with 3 pear halves, cut-side down. Bake for 20 mins or until golden, puffed and cooked.
Microwave the reserved sauce mixture on high (100%) for 30 seconds or until heated. Cut each tart into 3 pieces. Drizzle the warm tart with the warm sauce. Serve with ice cream.