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Almond & Pear Rose Tarts
1 h 5 m
“These pretty little two-bite almond and pear tarts are perfect for party buffets, especially in the fall when pears are in season. Thinly slicing the pears lets you roll up the tarts 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. Want to make this easy, healthy dessert gluten-free? Just swap in gluten-free puff pastry, found in the freezer section of most grocery stores. And don't forget to use an all-purpose gluten-free flour blend to roll it out!”
2 teaspoons sugar
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
Pinch of salt
4 cups very thinly sliced red pears (2 medium)
All-purpose flour for dusting and rolling
1 sheet frozen puff pastry, thawed in the refrigerator
3 tablespoons almond paste
1Preheat oven to 400°F. Lightly coat a 12-cup muffin tin with cooking spray.
2Combine sugar, cardamom, cinnamon and salt in a large bowl. Add pears and toss to coat.
3Dust 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 into a 5-by-8-inch rectangle. Cut into 10 strips, ½ inch by 8 inches.
4Top 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.
5Bake the tarts until golden brown, 20 to 25 minutes. Let cool for 5 minutes before serving.
To make ahead: Refrigerate for up to 1 day. Reheat slightly before serving.