Unfold piecrusts; stack on a lightly floured surface. Roll into a 14-inch circle; place on a parchment-lined baking sheet.

Stir together melted butter, almond filling, and 2 tablespoons amaretto until blended; spread on piecrust to within 3 inches of edge.

Toss together sugar and pears; arrange in circles, overlapping slices, on top of filling.

Cook preserves in a saucepan over low heat until melted. Pour through a fine wire-mesh strainer, discarding solids. Stir in 1 tablespoon butter and remaining 2 tablespoons amaretto; drizzle over pears.

Fold outer 3 inches of dough towards center, pressing lightly to seal.

Bake at 400° on bottom rack 30 minutes or until golden brown. Cool on baking sheet on wire rack 15 minutes. Serve with Toffee Fudge Sauce and Toffee Whipped Cream.

Rustic Apple Tart: Substitute 2 Granny Smith apples for red pears.

Note: For testing purposes only, we used Solo Almond Filling.

Steve Maynard

San Francisco, CA