Crispy Puff Pastry Tartlets with Caramelised Pears, Honey, and Hazelnuts

Peel, core, and cut the 75 gr Pears into small cubes, then gently toss them with the ¹/₄ tbsp Lemon Juice in a bowl.

Toast the 10 gr Hazelnuts in a dry skillet over medium heat for 3 minutes until fragrant, allow them to cool slightly, and roughly chop them.

Melt the 1 tsp Butter in a pan over medium heat, add the prepared pears, ¹/₂ tsp Ground Cinnamon, and ¹/₂ tbsp Honey, and sauté for 4 minutes until glazed and slightly tender, then remove from heat to cool.

Unroll the 70 gr Puff pastry onto baking paper, cut it into equal rectangles, lightly score a 1 cm border inside each edge without cutting through, and prick the center areas with a fork.

Distribute the cooled caramelized pear mixture evenly into the center of each pastry base, keeping the scored borders completely clean.

Beat the ¹/₂ piece Eggs size M with a fork and brush the edges of each tartlet using a pastry brush.

Bake in an oven preheated to 200°C (400°F) for 18 to 20 minutes until the pastry is puffed and deep golden brown, then let rest for 5 minutes.

Scatter the chopped toasted hazelnuts across the warm tartlets, drizzle with the remaining ¹/₄ tbsp Honey, and serve alongside chilled 50 gr Strained Yogurt.