Free-Form Pear Tarts With Almond & Cinnamon

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Fine Cooking


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Flour for dusting

1 sheet frozen puff pastry (9-3/4-inch square), thawed overnight in the refrigerator

2 small firm-ripe pears (preferably Bartlett), peeled, cored, and cut into 12 wedges each

4 tsp. sour cream

2 Tbs. almond paste (from a can or tube)

1/4 tsp. ground cinnamon

1/4 cup granulated sugar

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