Free-Form Pear Tarts with Almond & Cinnamon

Free-Form Pear Tarts with Almond & Cinnamon
Photo by Scott Phillips


  • Flour for dusting
  • 1 sheet frozen puff pastry (9-¾-inch square), thawed overnight in the refrigerator
  • 2 small firm-ripe pears (preferably Bartlett), peeled, cored, and cut into 12 wedges each
  • 2 Tbs. almond paste (from a can or tube)
  • ¼ tsp. ground cinnamon
  • 4 tsp. sour cream
  • ¼ cup granulated sugar

Position a rack in the center of the oven and heat the oven to 425°F.Line a baking sheet with parchment. Combine the sugar and cinnamon in a small bowl. Unroll or unfold the puff pastry on a lightly floured surface. Pinch any creases together and then smooth them out with your fingertips. Cut the...

View full recipe at Fine Cooking


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