Individual Pear and Almond Tarts
1 pkg. (2 sheets) puff pastry, thawed
Egg wash: 1 egg beaten with 1 T. cream
4 D’Anjou or Bartlett pears, peeled, cored and thinly sliced
½ cup sugar mixed with ½ tsp. cinnamon, ¼ tsp. nutmeg and ¼ tsp. ground allspice
1 cup apricot preserves
1 tsp. almond extract
1 cup toasted almond slices
Place each pastry sheet on work surface. Cut each one into fourths to make 8 squares. Place each square on a baking sheet lined with a Silpat or parchment paper.
Brush each square with egg wash and crimp the edges of each “tart”.
Place half of a pear, sliced, (keeping the shape of pear) on each square. Sprinkle with sugar mixture. Bake in preheated 425° oven for 20 minutes.
In a small saucepan, heat apricot preserves with almond extract until warmed through.
Remove the cooked pastry from oven, immediately brush with warmed preserves, top with toasted almond slices and allow cooling slightly before serving with vanilla ice cream or cinnamon flavored whipped cream. Makes 8.