Yield: Yields 4 tarts.
In this recipe, almond paste provides a subtle, perfumy almond flavor that marries perfectly with the sweetness of the pears. You’ll find cans or tubes of almond paste in most grocery stores.
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Position a rack in the center of the oven and heat the oven to 425°F.
Line a baking sheet with parchment. Combine the sugar and cinnamon in a small bowl. Unroll or unfold the puff pastry on a lightly floured surface. Pinch any creases together and then smooth them out with your fingertips. Cut the pastry sheet into four equal squares and transfer them to the lined baking sheet.
Serve topped with a scoop of vanilla ice cream, if you like.
I made these tarts tonight for dinner guests. As the previous reviewer mentioned...the tarts opened up during the baking. I took them out of the oven (before they were finished baking) and put 4 toothpicks in each tart so as to keep the 4 points points from falling open. This seemed to work. In the end they were really good served with frozen vanilla yogurt. I will definitely make these again!
I have tried this recipe a couple times now. Because it is fool proof and looks and tastes great, this is a good one to keep in mind when entertaining guests. Cutting pears wedges across versus lengthways, especially if the pear is longer makes it easier to shape the tarts. Also, both times I tried this recipe, the tarts opened up almost completely during baking. But if left to set a couple minutes after taking them out of the oven, then the sides can be folded back up and they hold.
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