Pear and Caramel Tart
- Yield: Serves 6
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- 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 cup whipping cream
- 2 tbsp. chopped glazed pecans
- Preheat oven to 400°F. Place pastry sheet on a rimmed baking sheet lined with parchment paper. Cut pastry to form a 9-inch circle. In a small bowl combine sugar and cinnamon. Sprinkle 1 tablespoon of the sugar mixture over pastry. Starting 1 ½ 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.
Per serving: 340 calories, 20g fat, 8g saturated fat, 55mg cholesterol, 230mg sodium, 37g carbohydrate, 3g fiber, 5g protein
*5 minutes stand time and cooling time extra
†To avoid bubbling over, always use a deep bowl when preparing any sugar mixtures and caramel sauces in the microwave.