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1
Combine 3/4 cup of the granulated sugar, 2 1/2 cups water, syrup and scraped vanilla bean in medium saucepan. Stir on high heat, without boiling, until sugar is dissolved. Bring to a boil. Reduce heat to low; simmer.
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2
Preheat the oven to 400u00b0F. Add pears to syrup mixture; simmer, uncovered, for 15 mins or until pears are just tender. Remove from heat; cool to room temperature. Drain pears; reserve 1/2 cup poaching liquid for the maple vanilla syrup.
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3
Meanwhile, for the marzipan, sift powdered sugar and ground almonds into medium bowl. Add egg white; stir with fork to combine ingredients. Press together to make a smooth ball.
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4
Using 3-inch round cutter, cut 24 rounds from pastry sheets. Place 12 rounds on baking pan lined with parchment paper.
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5
Using 2-inch round cutter, cut holes in centers of remaining 12 pastry rounds. Brush rounds on pan with egg white; top with pastry rings. Brush rings with more egg white.
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6
Roll out marzipan on surface lightly dusted with powdered sugar to 1/8-inch thickness. Using 1 3/4-inch round cutter, cut 12 rounds from marzipan. Place rounds inside rings of pastry. Top marzipan with pears, pushing down gently. Bake for 20 mins or until pastry is golden brown.
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7
Meanwhile, for the maple vanilla syrup, combine reserved poaching liquid, remaining 1/4 cup granulated sugar and maple syrup in small saucepan. Stir on high heat until sugar dissolves. Bring to a boil. Reduce heat to low; simmer for 10 mins. Pour syrup over hot tartlets. Cool tartlets in pan. Serve with cream, if desired.
