Pear-Almond Tartlets

• 3/4 cup water
• 1/4 cup sugar
• 1/2 vanilla bean, split lengthwise
• 3 firm but ripe small Bosc pears, peeled, halved, cored
• 1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
• 1 egg, beaten to blend (for glaze)
• 12 1/8-inch-thick slices almond paste (about 3 ounces)

1. Combine water and sugar in medium skillet.
2. Scrape in seeds from vanilla bean; add bean.
3. Stir over medium heat until sugar dissolves.
4. Add pear halves, cover and simmer 6 minutes.
5. Turn pears over; simmer until just tender, about 6 minutes longer.
6. Using slotted spoon, transfer pears to plate.
7. If necessary, boil syrup until reduced to 3 tablespoons; reserve.
8. Preheat oven to 400F.
9. Line large baking sheet with foil.
10. Roll out pastry on floured surface to 17 x 11-inch rectangle (scant 1/8 inch thick).
11. Cut into six 4 1/2 x 5 1/2-inch rectangles (reserve remainder for another use).
12. Cut off 1/2-inch-wide strip from each long side of rectangles, then cut off 1/2-inch-wide strip from each short side.
13. Brush strips with egg glaze.
14. Place 2 long strips, glazed side down, atop long edges of each rectangle.
15. Place short strips, glazed side down, atop short edges; trim to fit.
16. Transfer pastries to prepared baking sheet.
17. Top each pastry with 2 slices almond paste.
18. Thinly slice each pear half crosswise; fan slightly.
19. Place 1 pear half in center of each pastry, arranging to fit.
20. Bake tartlets until crusts are golden, about 25 minutes.
21. Transfer to plates.
22. Rewarm reserved syrup; brush over pears.
23. Serve warm or at room temperature.

water, sugar, vanilla bean, pastry, egg, almond paste

Taken from www.epicurious.com/recipes/food/views/pear-almond-tartlets-4619 (may not work)