Ingredients
- 2 teaspoons sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- Salt, pinch of
- 1 pound pears (unpeeled, 2 medium red pears, 4 cups very thinly sliced
- All-purpose flour, for dusting and rolling
- 1 sheet (2 ounces) frozen puff pastry (thawed in the refrigerator)
- 3 tablespoons almond paste
How to Make
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Step 1: Preheat oven to 400°F. Lightly coat a 12-cup muffin tin with cooking spray.
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Step 2: Combine sugar, cardamon, cinnamon and salt in a large bowl. Add pears and toss to coat.
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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.
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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.
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Step 5: Bake the tarts until golden brown, 20 to 25 minutes. Let cool for 5 minutes before serving.
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Step 6: Refrigerate for up to 1 day. Reheat slightly before serving.
Tips & Variations
- Muffin tin with 12 (1/2 cup) cups...you will only use 10 of the cups...fill the extra 2 with a bit of water to keep them from burning...
We hope you enjoy this recipe!
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