Pear Almond Tarts with Ice Cream and Pear Chips

Preheat oven to 350 F. Butter 4 5-inch removable-bottom tart shells.

Peel and dice pears. Toss with cinnamon and 1 tbsp sugar and set aside.

Toast ground almonds lightly for 10 minutes on a baking sheet, stirring occasionally. Allow to cool.

Stir together almonds, eggs, 1 3/4 cups sugar and almond extract until evenly blended. Stir in pears.

Pour batter into pan and spread evenly. Bake for 30-40 minutes.

Make a simple syrup by combining the sugar and water in a saucepan and stirring until completely combined and clear. Let cool.

Thinly slice an unpeeled pear and dip in sugar/water syrup. Place on parchment-lined baking sheet and place another sheet of parchment on top.

Bake in 275 F oven for 30 to 45 minutes (if starting to colour, turn down oven). Chips will firm up when cooled.

Serve tarts with vanilla ice cream and a dried pear chip.