Pear tart

Yield: 4 servings

Measure Ingredient
1½ \N homemade or prepared puff pastry sh; eets
1.00 \N egg; lightly beaten with
1.00 teaspoon water; for glaze
2.00 \N ripe pears; halved, peeled,
1 \N and cored
2.00 tablespoon sugar
1.00 tablespoon cinnamon
1.00 teaspoon nutmeg
1 \N caramel sauce; for serving

Preheat oven to 350 degrees. Roll out 1 sheet of puff pastry into a rectangle about 8 by 5 inches. Cut ½ sheet puff pastry into 4½-inch strips to use as borders. Brush edges of pastry sheet with egg wash and attach strips. Use a fork to prick bottom of shell, but do not prick borders. Place on baking sheet. Cut pears lengthwise through bottom of pear half, leaving them attached at stem end. Press pears lightly to fan. Use a spatula to transfer pear halves to top of puff pastry shell. Sprinkle with sugar and spices. Brush top of borders with remaining egg wash, taking care not to let it drip over sides. Bake 25 minutes, or until pears are tender and borders are puffed and golden-brown. Serve warm drizzled with caramel sauce. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-054 broadcast 04-09-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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