Frangipane Pear Tarts

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2/3 cup blanched whole almonds, toasted

1/2 cup sugar

2 tablespoons butter, divided

3/4 teaspoon vanilla extract

1/8 teaspoon salt

1 large egg

12 (14 x 9-inch) sheets frozen phyllo dough, thawed

Cooking spray

2 red Anjou pears, cored and thinly sliced

2 tablespoons apple jelly

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