Pear and Almond Tartlets

from September/October 2010 TeaTime Magazine

These rectangular tartlets are dainty enough for a formal tea and will not disappoint your taste buds.

1 (15-ounce) package refrigerated piecrusts
1 recipe Almond Filling (see Download for recipe)
3 (15¼-ounce) cans pear halves, drained and sliced ¼ inch thick
¾ cup pear preserves, melted*
½ cup sliced almonds, toasted

• Cut pie dough into 8 (6-x-3-inch) rectangles. Place each rectangle into (4½-x-2½-x-1-inch) tartlet pans, pressing in bottom and up sides.
• Spoon approximately 1½ to 2 tablespoons Almond Filling into prepared tartlet pans.
• Gently press with fingers to spread to edges. Arrange sliced pears over filling in desired pattern.
• Bake until golden brown, approximately 20 minutes. Cool completely in pans.
• Carefully remove cooled tartlets from pans. Brush tartlets with melted preserves, and sprinkle evenly with almonds.
• Serve warm, if desired.
• Store in an airtight container in the refrigerator for up to 3 days.

*For testing purposes, we melted preserves in a microwave on High (100 percent power) for approximately 45 seconds.

Note: Pans are Fox Run Mini Loose Bottom Rectangular Quiche Pans and can be purchased at shop.com.