Pam's Rustic Caramel Pear Tart (with a variation)
There is a variation of this tart at the end of this recipe.
1/2 boxpuff pastry sheet, thawed (1 sheet)
2 to 4ripe, peeled and sliced pears 1/4" slices
2 tsplemon juice
8 ozsoftened cream cheese
2 to 4 Tbspsugar and cinnamon mixture
·hershey's classic caramel topping for drizzling
·melted white chocolate or thin vanilla powdered sugar icing for drizzling
How to Make Pam's Rustic Caramel Pear Tart (with a variation)
- Defrost the puff pastry in the refrigerator overnight or on the counter for 1 1/2 hr. Take out one sheet, unfold on a lightly floured or vegetable sprayed counter. Cut 1/2- 3/4 inch strips from all four sides of the sheet. Moisten the edges of the large sheet and place the strips on the edges of the rectangle. These will puff up and form a thicker edge. Prick the main base all over with a fork to keep it from rising too much while baking. Transfer to a lightly oiled baking sheet and refrigerate for about 1 hour while making filling.
- Mix the cream cheese, sugar, vanilla and egg with a hand mixer until smooth and well blended. Scrape the bowl a couple of times to make sure you have it all mixed. Set aside.
- Peel, core and slice pears into about 1/4" slices, and sprinkle with lemon juice. Set aside.
HEAT OVEN TO 375°F. with the rack in the middle of the oven.
- Take the pastry out of the fridge and spread the cream cheese mixture over the inside of the rectangle, trying not to go over the edge strips. Lay the pear slices as close as possible together to cover most of the custard mixture, again,keeping them off the edge pastry strip.
- Sprinkle the pears and pastry edges with the cinnamon and sugar mixture. (I sometimes use a little more straight cinnamon sprinkled on top)
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.
- Remove from oven, Let cool for about 15 minutes. Microwave some of the Caramel topping in a small bowl until semi liquid. Drizzle the entire surface with a light coating of caramel. Then melt some of the white chocolate (about 3 to 4 oz) until spreadable, and either drizzle with a fork over the top, or place the warm chocolate in a small zipper bag, cut off a tiny tip of the bag and squeeze the chocolate over in a pretty pattern. Let cool or serve warm with ice cream if desired.
- For the Variation:
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.