Flaky Pear Tartlets

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1 cup finely ground blanched almonds (4 ounces)

3 tablespoons all-purpose flour

2 sticks unsalted butter—1 stick softened, 1 stick melted

1/2 cup sugar, plus more for sprinkling

1 large egg

16 sheets phyllo, plus more in case of breakage

2 large Bartlett pears—peeled, cored and thinly sliced crosswise

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