Pear And Almond Tart

• 1 sheet frozen puff pastry
• 1/2 c ground almonds
• 1/2 c sugar and
• 1 T sugar
• 2 T all purpose flour
• 2 cans (29oz and 16oz) pear or peach halves, drained thoroughly, or 5 fresh pears/peaches
• milk
• 1/3 c apricot preserves
• 1 T rum
• fresh mint, optional garnish

1. Preheat oven to 375 degrees.
2. Thaw pastry 20 minutes; unfold pastry. On lightly floured surface with floured rolling pin, roll out to a 12 1/2 inch square. Fit pastry into a 9 inch pie plate; trim edges, leaving a 3/4 inch overhang.
3. In small bowl, mix almonds, 1/2 c sugar and flour. Sprinkle evenly over bottom of pastry.
4. Cut each pear/peach half crosswise into very thin slices, keeping each piece of fruit in shape. Using a wide spatula, lift halves and place gently in pastry shell. Brush edge of pastry with milk and sprinkle lighly with 1 T sugar.
5. Bake 30 minutes or until crust is golden. Cool slightly on wire rack.
6. Meanwhile, in small bowl, mix apricot preserves with rum. Brush warm tart with apricot glaze. Serve at room temperature. Garnish with mint.

pastry, ground almonds, sugar, t, t, pear, milk, apricot preserves, t, fresh mint

Taken from www.epicurious.com/recipes/member/views/pear-and-almond-tart-51973841 (may not work)