Rustic Pear Tart With Toffee Sauce

• 1 (15-ounce) package refrigerated piecrusts
• 4 tablespoons butter or margarine, melted
• 1 (12-ounce) almond filling
• 2 tablespoons sugar
• 1/4 cup amaretto, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 medium red pears, peeled and thinly sliced
• 1/2 cup apricot preserves
• 1 tablespoon butter or margarine
• Toffee Sauce
• Toffee Whipped Cream

1. Unfold piecrusts; stack on a lightly floured surface. Roll into a 14-inch circle; place on a parchment-lined baking sheet.
2. Stir together melted butter, almond filling, and 2 tablespoons amaretto until blended; spread on piecrust to within 3 inches of edge.
3. Toss together sugar and pears; arrange in circles, overlapping slices, on top of filling.
4. Cook preserves in a saucepan over low heat until melted. Pour through a fine wire-mesh strainer, discarding solids. Stir in 1 tablespoon butter and remaining 2 tablespoons amaretto; drizzle over pears.
5. Fold outer 3 inches of dough towards center, pressing lightly to seal.
6. Bake at 400u0b0 on bottom rack 30 minutes or until golden brown. Cool on baking sheet on wire rack 15 minutes. Serve with Toffee Fudge Sauce and Toffee Whipped Cream.
7. Rustic Apple Tart: Substitute 2 Granny Smith apples for red pears.
8. Note: For testing purposes only, we used Solo Almond Filling.
9. Steve Maynard
10. San Francisco, CA

butter, almond filling, sugar, egg, vanilla, almond extract, red pears, apricot preserves, butter, toffee sauce, toffee

Taken from www.myrecipes.com/recipe/rustic-pear-tart-with-toffee-sauce (may not work)