PEAR HEART TARTS

Serves 8

Almond Topping:
1/4 cup blanched slivered almonds, toasted
1/2 cup almond paste
1/4 cup unsalted butter, room temperature
2 large eggs
6 tablespoons flour
1/4 cup pear brandy or pear liqueur
Phyllo Layers:
1/2 cup sugar
1 teaspoon ground cinnamon
8 phyllo pastry sheets
1/2 cup unsalted butter, melted
Pears:
2 tablespoons unsalted butter
1 vanilla bean, split lengthwise
8 Anjou or Bosc pears, peeled, halved, cored,thinly sliced
1 cup sugar
vanilla ice cream
powdered sugar

For Topping:
Finely grind almonds in processor. Add almond paste and butter and process until almost smooth. Add remaining ingredients and process until well blended.
For Phyllo Layers:
Preheat oven to 350 degrees.
Line baking sheets with parchment paper. Combine sugar and cinnamon. Place one phyllo sheet on work surface (keep remaining covered with plastic and damp towel to prevent drying).
Brush phyllo lightly with melted butter and sprinkle with 1 tablespoon cinnamon sugar. Repeat layering with phyllo, butter and cinnamon-sugar two more times.
Top with one more phyllo sheet (there will be four layers of phyllo); do not brush top layer with butter.
Using 4-inch heart-shaped cookie cutter, cut 8 hearts from phyllo. Repeat layering with remaining phyllo, butter and cinnamon-sugar. Cut out 8 more phyllo hearts. Arrange hearts on prepared baking sheets. Spread one tablespoon almond topping over each heart, covering completely.
Bake hearts until topping browns on edges and is firm to touch, about 15 minutes. Transfer baking sheets to racks. Trim edges of hearts if necessary. Cool hearts.
For Pears:
Melt butter over medium heat. Scrape seeds from vanilla bean into butter; add bean. Add pears slices and 1 cup sugar. Cook until pears are just tender, stirring occasionally, about 10 minutes; do not overcook. Using slotted spoon, transfer pears to large bowl. Boil juices until thick, syrupy and reduced to 1/3 cup, stirring frequently, about 15 minutes. Return pears to liquid and cook until caramelized, about 6 minutes, cool slightly.
Place 1 heart almond side up on each of 8 plates. Arrange pear slices in circular pattern atop hearts. Place scoop of vanilla ice cream in center. Top with another heart almond side down. Sift powdered sugar over and serve.