Roll the puff pastry out on a floured work surface to about 1.

5mm thick, cut out 4 round, 6in (15 cm) diameter sheets and let them rest in the refrigerator for several hours.

Preheat oven to 430 °F (220 °C).

For the topping, mix the marzipan with hazelnuts and 1 tablespoon of water.

Spread the marzipan thinly on the dough circles.

Peel, halve, and core the pears.

Cut into thin slices and lay on the bases in a fan pattern.

Bake for about 20 minutes.

Warm the apricot marmalade with 1 tablespoon of water, stir smooth, and pour over the tartlets.

Whip the cream halfway and season with sugar and rum.

For the crumbs, melt butter and brown the breadcrumbs.

Stir in sugar and cinnamon.

Place the pear tartlets on large plates, sprinkle with butter crumbs, and serve with rum whipped cream.