Pam's Rustic Caramel Pear Tart (with a variation)
There is a variation of this tart at the end of this recipe.
- 1/2 box
- puff pastry sheet, thawed (1 sheet)
- 2 to 4
- ripe, peeled and sliced pears 1/4" slices
- 2 tsp
- lemon juice
- 8 oz
- softened cream cheese
- 1/3 c
- 1 large
- 1 tsp
- 2 to 4 Tbsp
- sugar and cinnamon mixture
- hershey's classic caramel topping for drizzling
- melted white chocolate or thin vanilla powdered sugar icing for drizzling
HEAT OVEN TO 375°F. with the rack in the middle of the oven.
Bake at 375° F for 25 to 35 minutes or until the crust gets a nice golden brown and the pears are browned and tender.
Spray an 8 or 9 inch square baking pan with cooking spray.
Mix 3/4 cup each of crushed vanilla wafers and gingerbread cookies with 1/4 c sugar and 1/4 c melted butter. Place in prepared pan and press lightly. Using the same Cream Cheese custard mixture as above, spread the mixture over the crumb base. Chop pears into 3/4" chumks and distribute over the cream cheese mixture, sprinkle liberally with either cinnamon and sugar mixture or with sugar and freah grated nutmeg or with Brown sugar and cinnamon. Bake at 350°F for 35 to 45 minutes or until the custard is set and the top is lightly brown. Remove from oven and let cool. Refrigerate before serving. Again, you can drizzle the top with melted white chocolate or thin powdered sugar icing.