Frangipane Pear Tarts

Individual pear and almond filled tarts - festive to use unpeeled red pears




⅔ c. slivered almonds, toasted 1 egg ½ c. sugar 2 sheets frozen puff pastry dough, thawed 1½ teaspoon. butter 2 red Anjou pears, cored and thinly sliced ¾ teaspoon. vanilla extract 2 Tbs. apple jelly ⅓ teaspoon. salt

Nutritional information

No nutrition information available


Heat oven to 400 degrees. Place almonds and sugar in food processor; process until finely ground. Add butter, vanilla, salt, and egg; process to form a sticky paste. Cut the puff pastry into 6 circles, each about 5” wide. Line a baking sheet or two with parchment paper and place the puff pastry circles on the lined pan. Fold the sides up on each circle to make a ½” rim, forming a little shell. Spread about 2 Tbs. of the almond paste mixture over each tart shell; top each with about 6 overlapping pear slices. Bake in the 400 degree oven for about 20 minutes, until pastry is lightly browned and crisp. Place jelly in microwave-safe bowl; microwave on HIGH power for 20 seconds to melt jelly. Brush jelly evenly over tarts. Let cool about 10 minutes before serving.