INDIVIDUAL PEAR TARTLETS

Individual Pear Tartlets image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 6

Number Of Ingredients 11

3 tablespoons Gold Medal™ all-purpose flour
1 sheet frozen puff pastry (from 17.3-oz package), thawed
6 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter, melted
1 tablespoon fresh lemon juice
5 to 6 Bosc pears (about 3 1/2 lb), peeled, halved lengthwise and cut crosswise into 1/8-inch slices
12 wooden skewers, soaked
Sweetened whipped cream, if desired
Freshly grated nutmeg, if desired

Steps:

Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper. On work surface sprinkled with 3 tablespoons flour, roll puff pastry to 1/8-inch thickness. Cut into 6 (4-inch) rounds. Cut additional shapes, such as leaves or stars, from scraps. Place rounds on 1 cookie sheet and shapes on second cookie sheet. Refrigerate 10 minutes. Bake rounds 7 minutes; cool. (Do not prebake additional shapes.)
In large bowl, mix brown sugar, cinnamon, allspice, melted butter and lemon juice. Gently stir in pear slices.
Arrange pear slices in concentric circles on prebaked rounds, stacking pears about 2 inches high; insert 2 skewers in top of each tart to secure pears. Drizzle with any remaining sugar mixture from bowl.
Bake tarts and shapes 15 minutes or until shapes are puffed and golden brown. Remove shapes to cooling rack. Bake tarts 10 minutes longer or until golden brown and slightly caramelized.
To serve, place tarts on dessert plates. Garnish with baked pastry shapes, sweetened whipped cream and nutmeg.

Nutrition Facts : Calories 430, Carbohydrate 63 g, Fat 3 1/2, Fiber 8 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg