Pear and Cherry Tartlet

1/2 c apricot jam
1/2 t. almond extract
2 lg. Bartlett Pears peeled and cubed
1/2 c dried cherries, chopped
1 sheet frozen puff pastry, cold
1 egg yolk, beaten
1 c. Nutorious Door County Cherry Vanilla Crunch

Preheat oven to 400

Line baking sheet with parchment paper. Mix jam and almond extract in small sauce pan. Transfer 3 tablespoons jam mixture to bowl. Add pears and cherries, toss.

Line baking sheet with parchment paper. Unfold puff pastry and pinch to fill any holes or thin spots. Pierce center of pastry with a fork leaving �� inch around outside edge unpierced. Brush edge with beaten egg yolk. Mound fruit in center leaving approximately 1/2 inch border. Press fruit to compact. Bake 15 to 20 minutes. Heat remaining sauce over medium high heat. Brush over tartlets. Sprinkle liberally with Nutorious Door County Cherry Vanilla Crunch. Cool on rack.

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