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Almond Pear Tartlets

 Almond Pear Tartlets
Although they're quick to fix, you'll want to savor these pretty pastries slowly. Delicately spiced pears are complemented by an almond sauce and a crispy crust. Be prepared to share the recipe.—Marie Rizzio, Interlochen, Michigan
6 ServingsPrep: 20 min. Bake: 20 min.


  • 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 McCormick® Pure 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 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.

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Almond Pear Tartlets (continued)

Nutritional Facts:1 tart