Ingredients Lbs. Ozs. Method
Filling
Almond paste 1 14 Cream the almond paste by gradually
Eggs 2 10 adding eggs, butter and sugar.
Butter, softened 2 5.5
Sugar 1 7
Vanilla extract 1.5 Add.
Hazelnuts, ground, toasted 2 13 Add.
Total appr. wt. 11 3
Shell
Tart shells, 10 Spread melted chocolate over prepared
Chocolate, melted 2 10.5 tart shells. Let harden. Smooth filling in
the tart shells.
Anjou pears, poached, sliced 10 Arrange pears on top of filling.
Sugar 2 3 Sprinkle onto pears.
Topping
Apricot preserves 2 8

Instructions: Bake the tarts at 350°F for 40 minutes. While the tarts are still hot,
glaze them with apricot preserves. Allow the tarts to cool.

Yield: 10 tarts with 8 servings each.