1. Preheat oven to prebaking temperature specified on the puff pastry package. Thaw the puff pastry as instructed on the package and gently use to line 2 10 inch tart pans with removable bottoms. Cut away excess with a sharp knife. Pre-bake as directed on the package. (You can also use a 9x9 inch square baking dish, not as elegant but equally as tasty).
2. Preheat oven to 350 degrees.
3. Heat a skillet over medium high heat and toast the almonds until they are pale brown, about 10 minutes.
4. In a food processor, process the toasted almonds with the flour for a couple of minutes. In a mixer or with a whisk, beat the egg and egg yolk with the sugar until pale yellow. Stir the almond/flour into the eggs/sugar until incorporated. Then, slowly add the hot milk while stirring.
5. In a saucepan over medium low heat, cook the mixture for about 5 minutes, stirring often. Remove from heat and add the butter, almond and vanilla extract.
6. Arrange the pear halves in a circle on the pre-baked puff pastry. Pour or spoon the almond mixture onto the puff pastry around the pears.
7. Bake about 30-35 minutes until the tart is solid and has browned slightly. Allow to cool slightly before cutting.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 100 (34%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 37.7mg||12 %|
|Sodium 45.2mg||2 %|
|Potassium 196.4mg||5 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 40.9g|
|Protein 4.9g||7 %|
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Calories per serving: 291
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