Almond & Pear Rose Tarts

1. Preheat oven to 400 degrees F. Flippantly coat a 12-cup muffin tin with cooking spray.

2. Combine sugar, cardamom, cinnamon and salt in a colossal bowl. Add pears and toss to coat.

3. Mud a desirable work surface with flour. Unfold the thawed, chilly puff pastry and roll it out to a 10-traipse sq.. Within the good aquire of into 1-traipse strips. Mud the outside again; roll almond paste into a 5-by-8-traipse rectangle. Within the good aquire of into 10 strips, 1/2 traipse by 8 inches.

4. High every pastry strip with an almond strip and layer on pears lengthwise, leaving a 1-traipse gap at every waste. Starting up at a transient edge, gently tuck the overhanging pastry throughout the prick aspect of the pears and tightly roll up the pastry into a coil. Space in the inspiring muffin tin. Space the tin in the freezer for five minutes.

5. Bake the tarts until golden brown, 20 to 25 minutes. Let chilly for five minutes sooner than serving.

Pointers

To make forward: Refrigerate for as much as 1 day. Reheat moderately sooner than serving.

Equipment: Muffin tin with 12 (1/2-cup) cups