Pear Almond Creme Tarts

• 1 recipe Buttery Tart Pastry Dough
• 7 oz almond paste (210 g)
• 3/4 cup granulated sugar (175 mL)
• 1/3 cup unsalted butter, softened (75 mL)
• 3 eggs
• 1 tsp vanilla extract (5 mL)
• 3/4 cup cake flour (175 mL)
• 12 small canned pear halves, drained
• Two 8-inch (20 cm) metal tart pans with removable bottoms

1. Preheat oven to 375F (190C)
2. Press dough into tart pans.
3. Set aside.
4. In a food processor fitted with metal blade, process almond paste and sugar until softened, about 30 seconds.
5. Add butter and process until incorporated.
6. With motor running, add eggs and vanilla through the feed tube until well incorporated, about 20 seconds.
7. Add flour and process until smooth, about 30 seconds.
8. Divide mixture evenly between tart shells.
9. Slice each pear half vertically into 6 to 8 slices, trying to keep the pear looking like its still intact.
10. Place sliced pear over almond cream, pressing to fan pear.
11. Do this five more times around the tart so you have 6 pear halves on each tart.
12. Bake in preheated oven until crust is light brown and filling is set, 45 to 60 minutes.
13. Variations:
14. Try using 6 fresh peaches, peeled, pitted and cut in half, or 1 cup (250 mL) canned peaches or cherries, drained, in place of the pears for each tart.

recipe buttery, almond paste, sugar, unsalted butter, eggs, vanilla, cake flour, pear halves, removable bottoms

Taken from www.cookstr.com/recipes/pear-almond-creacuteme-tarts (may not work)