• Preheat oven to 350°F (177°C) Make the miso maple caramel by adding the maple syrup in a small saucepan on medium heat. Once it boils, add the butter and stir until combined. Turn off heat and whisk in the miso paste.
• On a lightly floured surface, roll out the defrosted puff pastry with a rolling pin and cut into squares or rectangles (you decide what shape you want!) then place on a parchment lined rimmed baking sheet. 
• Using a knife, draw a border for each tart. Poke each tart with a fork. Then brush the borders with egg mixture and top with sugar if you're using it.
• Brush each tart with a thin layer of the maple miso caramel, add the sliced pears, and brush again with the caramel. Bake for 20-25 minutes until the edges are golden brown.
• Top with more caramel sauce and top with mint, sliced almonds, a sprinkle of cinnamon and flaky sea salt. Serve with cinnamon whipped cream.

Maple Cinnamon Whipped Cream

• Add 1 cup heavy cream, 3 tablespoons of maple syrup, ¼ teaspoon of cinnamon in a bowl. Using a whisk or hand mixer, mix until you have stiff peaks. Serve with your tarts and sprinkle a little more cinnamon on your whipped cream.