Pear, Vanilla & Cinnamon Puffs

Preheat oven to 200°C (fan 180°C, gas mark 6). Roll out the pastry and cut nine equal sized rectangles. Transfer to a baking sheet lined with baking paper.

Divide the pears between the pastry sheets, leaving a 2cm border around the edge of the pastry.  Curl up the edges slightly to prevent any juices escaping.

Make the vanilla syrup by placing the golden caster sugar and 50ml water in a small pan.  Bring to the boil and simmer on a medium heat until the sugar dissolves.  Stir in the Nielsen-Massey vanilla bean paste. Brush the pears and tops of the pastry with the syrup and dot with the butter.

Bake for 20 – 25 minutes or until the pears are tender and the pastry is golden and crisp.  Meanwhile, mix together the sugar and cinnamon powder.  When the tarts are ready, remove from the oven and whilst they are still hot, finish with an even sprinkling of the cinnamon sugar.  Delicious served warm with vanilla ice-cream or crème fraiche.