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1
In a small bowl whisk the egg with 1/3 cup of the sugar until blended.
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2
Add the flour and whisk until thoroughly incorporated.
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3
In a small heavy saucepan combine the butter, vanilla bean, orange zest, cardamom and pepper and cook over high heat until the butter is light golden brown and has a nutty aroma, about 3 minutes.
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4
Remove the vanilla bean, scraping the seeds from the inside into the melted butter.
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5
Discard the vanilla bean or reserve for another use.
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6
Allow the butter to cool slightly, then add to the flour mixture and whisk to combine.
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7
Allow to cool to room temperature, then refrigerate until thoroughly chilled, about 1 hour.
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8
This filling may be prepared up to 3 days in advance.
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9
Halve the puff pastry sheet and roll each half out to approximately 1/8-inch thickness.
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10
Using a small plate as a guide, cut 3 (6-inch)circles out of each half of puff pastry with the tip of a sharp paring knife.
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11
Transfer the rounds onto 2 ungreased baking sheets, cover with plastic wrap and refrigerate for 30 minutes or up to overnight before proceeding.
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12
Preheat the oven to 375 degrees F.
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13
Using a sharp knife, cut approximately 1-inch off the tops of each pear, so that the remaining fruit is more or less spherical.
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14
Peel, halve, and core the pears.
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15
Rub them with the juice of half a lemon to keep them from discoloring.
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16
Place 1 pear half, cut side down, onto a work surface, and slice crosswise into about 1/8-inch thick slices.
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17
Do not separate the slices.
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18
Repeat with the remaining pear halves.
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19
Squeeze more lemon juice over the sliced pears.
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20
Reserve any uneven pieces and the end pieces separately.
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21
Remove the puff pastry rounds from the refrigerator and place 1 heaping tablespoon of the butter filling into the center of each round.
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22
Using 1 pear half for each round, decoratively fan the slices in a tight, overlapping circle so that the pear slices cover the pastry round.
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23
The slices should not extend beyond the edge of the pastry.
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24
Any uneven slices or end pieces of pear may be cut into small wedge-shaped pieces and then placed in the center of the tartlets to form rosettes.
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25
Sprinkle 1/2 teaspoon of sugar over each tartlet and bake for about 30 minutes, or until the pears are tender and the tartlets are lightly browned around the edges.
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26
While the tartlets are baking, heat the apricot preserves in a small saucepan (thin with a small amount of water, if necessary).
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27
When the preserves have melted, use a pastry brush to gently brush the top of each tartlet with some of the preserves.
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28
Garnish with mint and serve warm or at room temperature with creme fraiche or vanilla ice cream, if desired.
