Mini Pear & Almond Tartlettes

Miniature-sized Forelle pears work very well for these tartlettes.

Makes ~ 8 tartlettes

Pears

- 4 Forelle pears
- red wine
- 1 lemon
- sugar

1. Peel & seed pears.
2. Poach pears in red wine, lemon juice, sugar mixture.
3. Refrigerate.

Crust

- Choose whatever pate sucree dough you desire, or use pre-made if you don't have time.

Almond Filling

- 2/3 cup almond flour
- 1 Tbsp AP flour
- 6 Tbsp sugar
- 3/4 stick butter, room temperature or slightly melted
- almond extract
- 1 egg

1. Mix ingredients together.
2. Spoon into tart shells, fill about 3/4 of the way.
   
3. Slice poached pears, layer on top.
   
4. Bake at 350 degrees F until tester comes out clean.
5. Enjoy with dusted sugar.

Ready to be eaten!