Rustic Pear Tart With Toffee Sauce

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Southern Living


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1 (15-ounce) package refrigerated piecrusts

4 tablespoons butter or margarine, melted

1 (12-ounce) almond filling

2 tablespoons sugar

1/4 cup amaretto, divided

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 medium red pears, peeled and thinly sliced

1/2 cup apricot preserves

1 tablespoon butter or margarine

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