Pear and Marzipan Tart
375g (13oz) puff pastry
40g (1.4oz) marzipan
1 1/2 tbsp double cream
2 1/2 410g tins(total of 36oz) poached pear halves,drained
2 tbsp honey
1 1/2 tbsp flaked almonds
50g (1.8oz) plain chocolate
vanilla ice cream to serve
Preheat the oven to 425F. Unroll the pastry onto a baking sheet then cut it into 6 equal pieces.
Soften the marzipan with the back of a spoon and slowly work the double cream into it, to make a paste.
Place equal amounts of marzipan paste, topped by 2 pear halves at the centre of each piece of pastry.
Scatter the pears with flaked almonds, then drizzle the honey evenly over the desserts. Keep these in the fridge until you are ready to bake.
Bake for 16-18 minutes until the pastry is risen and golden.
Melt the chocolate in a bowl over a pan of gently simmering water.
Drizzle the chocolate over the cooked tarts and serve warm with a scoop of vanilla icecream.