Frangipane Pear Tarts

• 2/3 cup blanched whole almonds, toasted
• 1/2 cup sugar
• 2 tablespoons butter, divided
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 large egg
• 12 (14 x 9-inch) sheets frozen phyllo dough, thawed
• Cooking spray
• 2 red Anjou pears, cored and thinly sliced
• 2 tablespoons apple jelly

1. Preheat oven to 375u0b0.
2. Place almonds and sugar in a food processor; process until very finely ground. Add 1 1/2 teaspoons butter, vanilla, salt, and egg; process to form a sticky paste.
3. Place remaining 1 1/2 tablespoons butter in a small microwave-safe bowl; microwave at HIGH 20 seconds or until butter melts. Arrange 1 phyllo sheet on a cutting board or other work surface (cover remaining phyllo to keep from drying); brush lightly with butter. Top with another phyllo sheet; brush lightly with butter. Fold phyllo stack in half lengthwise to form a 9 x 7-inch stack. Loosely fold edges of phyllo up toward the center to create a 4 1/2-inch rimmed tart shell. Place on a baking sheet lined with parchment paper; coat phyllo shell with cooking spray. Repeat procedure with the remaining phyllo sheets, butter, and cooking spray to form 6 shells.
4. Spread about 2 tablespoons almond mixture over each tart shell; top each with about 6 slightly overlapping pear slices. Bake at 375u0b0 for 23 minutes or until phyllo is browned and crisp.
5. Place jelly in a small microwave-safe bowl; microwave at HIGH for 20 seconds or until jelly melts. Brush jelly evenly over tarts.
6. Wine Note: The rich, pear-and-honey flavors of Pacific Rim Vin de Glaciere Riesling (Washington, $1 4/375-milliliter) deliver the right amount of sweetness (so that you actually taste the wine) without steamrolling the tarts. Be sure the wine is well chilled to bring out its palate-cleansing crispness. --Scott Jones

almonds, sugar, butter, vanilla, salt, egg, phyllo dough, cooking spray, red anjou pears, apple jelly

Taken from www.myrecipes.com/recipe/frangipane-pear-tarts (may not work)