Almond & Pear Rose Tarts

Prep Time
Cook Time
1h 5m
Ready In

"This is out of the October 2019 Eating Well magazine...thinly slice the pears lets you roll up the tats more neatly, giving you a bakery-worthy presentation...if you have a mandoline, this is a good time to pull it out. Cold puff pastry is important to ensure you get irresistibly flaky results...there are a few almond paste recipe posted here at recipezazz just search for it and save a lot of money..."

Original recipe yields 10 servings


  • Serving Size: 1 (56.8 g)
  • Calories 82
  • Total Fat - 4.7 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 15.2 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 2 g
  • Sugars - 4 g
  • Protein - 1.4 g
  • Calcium - 51.1 mg
  • Iron - 1.2 mg
  • Vitamin C - 11.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 400°F. Lightly coat a 12-cup muffin tin with cooking spray.

Step 2

Combine sugar, cardamon, cinnamon and salt in a large bowl. Add pears and toss to coat.

Step 3

Dust a clean work surface with flour. Unfold the thawed, cold puff pastry and roll it out to a 10-inch square. Cut into 1-inch strips. Dust the surface again; roll almond paste to a 5-by-8-inch rectangle. Cut into 10 strips, 1/2 inch by 8 inches.

Step 4

Top each pastry strip with an almond strip and layer on pears lengthwise, leaving a 1-inch gap at each end. Starting at a short edge, gently tuck the overhanging pastry around the cut side of the pears and tightly roll up the pastry into a coil. Place in the prepared muffin tin. Place the tin in the freezer for 5 minutes.

Step 5

Bake the tarts until golden brown, 20 to 25 minutes. Let cool for 5 minutes before serving.

Step 6

Refrigerate for up to 1 day. Reheat slightly before serving.

Tips & Variations

  • Muffin tin with 12 (1/2 cup) will only use 10 of the cups...fill the extra 2 with a bit of water to keep them from burning...