PEAR AND MASCARPONE TART WITH BRANDY CARAMEL SAUCE
Steps:
- 1. Preheat oven to 400 degrees. 2. Lightly brush puff pastry with egg and prick pastry sheet with a fork leaving about 1/2in. unpricked border and bake for 10 min. or until golden brown. Place on a cooling rack when done. 3. Cut the pears in half, scoop out the cores, and cut off any stems or bottoms. 4. Toast the almonds on medium-high heat in a 15" sauce pan, toss around a few times and watch carefully so they do not burn. 5. Remove the almonds and set aside. 6. Add the cream and butter to the pan, melt, and add both sugars, the lemon juice, and the salt. 7. Mix well on medium heat until melted together and add the pear halves cut side down. 8. Cover and simmer on medium/low heat for about 10min. 9. Flip the pears over. 10. Remove the pan from the heat and add the brandy. 11. Turn on high heat, and tilt the pan to flambé. 12. Flambé for about 15sec. and the edges/skins will sizzle. 13. Place the lid back on, turn down to low heat and simmer for another 5min. 14. Check the pears with a knife for doneness. The knife should go in easy, but not too easy. It's nice if the pears still have a little texture. 15. Once done, place the pears on a plate to cool, but the sauce should remain a little warm so as to not solidify. (Reduce the sauce if necessary). 16. The pears can be sliced lengthwise to speed up cooling. (they will be sliced in the end anyway, and they are easiest to cut skins up). 17. Spread the mascarpone on the puff pastry. 18. Once the pears are cooled close to room temperature, place on top of the mascarpone in any arrangement. 19. Sprinkle the toasted almonds on top. 20. Drizzle the honey and some of the brandy sauce, about 1Tbsp, on top. Save any extra to use on ice cream in the future!
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