Puff Pastry Pear Tart

Makes 10
Prep 40 m
Bake 15 m

Ingredients

Directions

  1. 1 of 1 Thaw puff pastry according to package directions.

Prepare filling:

  1. 1 of 2 Combine brown sugar, granulated sugar and cornstarch in small saucepan until blended. Stir in cranberries, currants, cinnamon and allspice. Bring to simmering over medium heat, stirring. Cook 5 minutes or until thickened and cranberries are tender. Remove from heat. Stir in walnuts and lemon juice. Cool completely.
  2. 2 of 2 Cut puff pastry sheet in half. Roll out each half into 15 x 7-inch rectangle; square off sides. Place 1 rectangle on ungreased baking sheet; refrigerate.

Assembly and Topping:

  1. 1 of 5 Cut three 1-inch-wide lengthwise strips from remaining sheet; reserve scraps. With egg, brush 1-inch border around edge of rectangle on baking sheet, being careful not to get egg on edge of pastry; this will keep the pastry from rising properly.
  2. 2 of 5 Attach 2 strips down length of tart. Cut two 5-inch strips for ends from third strip; attach. Prick center of tart all over with fork. Freeze 10 minutes. If desired, cut pear shapes from pastry scraps for garnish.
  3. 3 of 5 Heat oven to 400 degrees F. Lightly brush tops of attached pieces with egg, without getting egg on edges; score lightly with knife if desired.
  4. 4 of 5 Bake tart in 400 degree F oven for 15 minutes or until pastry is golden brown. Bake cutouts for about 8 minutes or until golden brown. Remove to wire rack to cool.
  5. 5 of 5 Up to 3 hours before serving, spoon cranberry mixture in tart shell; spread level. Arrange pear slices on top; brush with Jelly Glaze. Garnish with mint and whipped cream, and pastry cutouts if desired. Makes 10 servings.

Jelly Glaze:

  1. 1 of 1 Heat 1/4 cup apple jelly and 2 teaspoons orange-flavored liqueur in saucepan until smooth.
Nutrition Information for Puff Pastry Pear Tart
Servings Per Recipe: 10
Per Serving: 42 mg sodium, 21 mg chol., 3 g pro., 275 kcal cal., 9 g Fat, total, 49 g carb.
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Printed from FamilyCircle.com 09/19/2018