Ingredients:
Tart
1 sheet puff pastry, thawed
2–3 ripe pears, thinly sliced
½ cup almond flour
¼ cup sugar
1 egg
2 tbsp butter, softened
½ tsp cinnamon
¼ tsp ground ginger
Pinch of salt
1 tsp vanilla extract
1 tbsp maple syrup (for brushing)
Maple whipped cream:
1 cup heavy cream
2 tbsp maple syrup
½ tsp vanilla extract
Preheat oven to 375°F. Line a baking sheet with parchment.
Mix almond flour, sugar, butter, egg, cinnamon, ginger, salt, and vanilla until smooth.
Roll the puff pastry slightly and place it on the sheet. Score a 1-inch border. Spread the almond mixture inside the border. Arrange pear slices over the top. Brush the pears with maple syrup.
Bake 30–35 minutes until golden and puffed.
Whip cream with maple syrup and vanilla until soft peaks form.
Slice tart and serve warm with a dollop of maple whipped cream.
