Pear & Maple Custard Tarts

Little puff pastry, maple creme patissiere filled French pear tarts. A rustic looking, delicious, autumn dessert.

5 medium sized eggs (I used size 7’s and only the yolks are needed)
1/2 cup white sugar
1/3 cup standard flour
1/3 cup cornflour
2 cups full cream milk
1/4 cup maple syrup
2 tablespoons +1 teaspoon butter
3 ready rolled sheets of flakey puff pastry
1 small egg (size 5 or 6)
4 – 5 small to medium sized ripe pears (I used Comice but any varity would do as long as they are ripe & tasty!)
2 tablespoons white sugar
Icing sugar (confectioners sugar) to dust & extra maple syrup for drizzling

View the full recipe at Tania’s Kitchen →