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Pear and Cream Tart Recipe

   
 

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     Pear and Cream Tart

Category   Desserts - Breads
Sub Category   None
Servings   6
Preptime   20 minutes

Ingredients
1 puff pastry sheet, thawed
2 tbsp, turbinado (raw) sugar
1/4 tsp ground cinnamon
2 firm Anjou pears, peeled, cored and cut lengthwise into slices 1/4-inch thick
2 tbsp chilled butter, divided
1 egg, lightly beaten
1/4 cup packed brown sugar
1/4 but whipping cream
2 tbsp chopped glazed pecans
 

Instructions
Preheat oven to 400 degrees Farenheight. Place pastry sheet on a rimmed baking sheet lined with parchment paper. Cut pastry to form 9-inch circle. In a small bowl combine sugar and cinnamon. Sprinkle 1 tablespoon of the sigar mixture over pastry. Starting 1 1/2 inches from edge of pastry, arrange pear slices, slightly overlapping in a circular pattern.
Fold up edges of pastry over pear slices, pleating pastry to form a decorative border. Cut 1 tablespoon of the butter into small pieces, and dot over pears. Brush edges of pastry with egg; sprinkle remaining sugar mixture over tops of pears and edges of pastry. Bake 30 minutes or until golden brown and pears are just fork-tender. Carefully transfer to a serving platter; let stand 5 minutes.
Meanwhile, for the caramel sauce, place remaining 1 tablespoon butter in a deep microwave-safe bowl. Microwave on High 30 seconds or until butter is melted. Stir in brown sugar and cream. Microwave on High 2 1/2 to 3 minutes, stirring every 30 seconds or until mixture thickens. Remove from microwave; stir, and set aside to cool. Drizzle 2 tablespoons caramel sauce over pears, and sprinkle with pecans. Slice into 6 servings. Spoon any remaining sauce over each serving, and serve.
Nutritional Information per Serving- 340 calories, 20g fat, 8g saturated fat, 55mg cholesterol, 230mg sodium, 37g carbohydrate, 3g fiber, 5g protein.


Originally Submitted
6/11/2015





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