Jump to Main ContentJump to Primary Navigation
Top

Thriller in vanilla

Nielsen-Massey Sugared Pear, Vanilla and Cinnamon Tarts.jpg
Nielsen Massey pack shot Extract and Paste .jpg

The smell of bread baking. The luxurious sight of chocolate melting. The mouth-watering anticipation of that first bite into a jam-filled pastry. It’s no wonder baking has become one of Britain’s favourite pastimes when we can’t even write about it without salivating. Plus, having watched every episode of The Great British Bake Off, we’re totally convinced we are secret baking experts. But, if there’s one thing we’ve learned, it’s that quality baking needs quality ingredients. Which is where Nielsen-Massey comes in.

Harvesting vanilla pods solely for the extract, Nielsen-Massey uses a cold extraction process to create nearly 300 vanilla flavours. Crafting the world’s finest flavours for over 100 years, Nielsen-Massey’s vanilla is used by prominent chefs and pâtissierie chefs in their favourite recipes.

Truly fine vanilla is at once rich, sweet and sophisticated, with a fragrance that triggers all the pleasure centres of your brain and it can be used everything from snowflake whoopie pies to strawberry custard tarts. But it’s this recipe for the Nielsen-Massey Sugared Pear, Vanilla and Cinnamon Tarts we’ll be trying out first from bakingmad.com.

Click here for more information and recipes, plus the chance to win your own personalised bottle of vanilla. 

Nielsen-Massey Sugared Pear, Vanilla and Cinnamon Tarts

xx

Makes 9 tarts / Preparation time: 10 minutes / Cooking time: 20 - 25 minutes

1 x 375g    Ready rolled puff pastry

4              Medium pears, cored and sliced thinly

2 tbsp        Golden caster sugar (we use Billington’s)

1 tsp         Nielsen-Massey Vanilla Bean Paste/Nielsen-Massey Vanilla Extract

25g           Unsalted butter, cut into small chunks

 

 For the cinnamon sugar:

1 tbsp        Golden caster sugar (we use Billington’s)

Pinch of cinnamon powder

 

Method:

Preheat oven to 200C/fan 180C/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.   

 

Latest...

The new Baileys flavour you’ll want to drink well beyond Halloween

Perfect autumn cocktails ahead

by Amy Swales
22 Sep 2017

Colin the Caterpillar has been given a cute Christmas makeover

We only just got over Halloween Colin – now Santa Colin is in town

by Kayleigh Dray
21 Sep 2017

Nutella's newest product sounds like all kinds of deliciousness

Nutella feasting can now happen any time, any place

by Megan Murray
20 Sep 2017

Cookie dough fans, your perfect store is coming to London

We HAVE to try the cookie dough clouds

by Megan Murray
19 Sep 2017

Unicorn cereal has arrived and breakfast will never be the same again

And here’s where you can buy it

by Susan Devaney
18 Sep 2017

These are our favourite gluten-free cakes, snacks and ingredients

From cakes to biscuits to beer and sausages

18 Sep 2017

Vegan Baileys will finally arrive in the UK this week

Here’s everything you need to know

by Megan Murray
18 Sep 2017

How to make your own sloe gin, in 3 easy steps

Just imagine the deliciousness...

by Magda Knight
15 Sep 2017

Aldi's wine advent calendar is the only Christmas countdown we need

It works out to be just £2 per bottle of vino - cheers to that!

by Megan Murray
15 Sep 2017

These beautiful doughnuts will completely blow your mind

Like glorious, edible works of art

by Charlotte Duck
14 Sep 2017