Frangipane Pear Tarts
2/3 c. slivered almonds, toasted
1/2 c. sugar
2 sheets frozen puff pastry dough, thawed
1 1/2 tsp. butter
2 red Anjou pears, cored and thinly sliced
3/4 tsp. vanilla extract
2 Tbs. apple jelly
1/3 tsp. salt
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 1/2” 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.