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Almond Pear Tartlets

1 egg, lightly beaten
1/2 cup plus 6 tablespoons sugar, divided
3/4 cup heavy whipping cream
2 tablespoons butter, melted
1/2 teaspoon almond extract
1 package (10 ounces) frozen puff pastry shells, thawed
2 small ripe pears, peeled and thinly sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/2 cup slivered almonds, toasted, optional

In a small saucepan, combine the egg, 1/2 cup sugar, cream and butter.
Cook and stir until the sauce is thickened and a thermometer reads

Printed from tasteofhome.com Jul 25, 2008

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Almond Pear Tartlets cont.

160°. Remove from the heat; stir in extract. Cover and
refrigerate. On an unfloured surface, roll each pastry into a
4-in. circle. Place in an ungreased 15-in. x 10-in. x 1-in. baking
pan. Top each with pear slices. Combine the cinnamon, ginger and
remaining sugar; sprinkle over pears. Bake at 400° for 20
minutes or until pastry is golden brown. Sprinkle with almonds if
desired. Serve warm with chilled cream sauce.

Yield: 6 servings.