Individual pear and almond filled tarts - festive to use unpeeled red pears
⅔ c. slivered almonds, toasted
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
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.