Pear Financier Tarts

• Melt the butter and let it brown a little if desired. Cool slightly and mix with the almonds, icing sugar and flour.
• Beat the egg whites with the salt until stiff. Fold into the almond paste a little at a time. Spread the mixture over the base of the Tartelettes. Oven bake at 175°C for 12-14 minutes.

• Peel the pears and cut into 0.5 cm cubes.
• Cut the vanilla pod in half and scrape out the seeds. Bring to the boil with the lime juice, white wine and icing sugar. Reduce to medium heat and add the diced pears. Continue cooking until the diced pears are soft and the liquid has boiled down like syrup. Leave to cool and spread over the base of the ready-baked Tartelettes.

Serving suggestion

• Almond brittle