PEAR CARAMEL TART
1 stick butter
1 1/2 cups sugar
8 pears, peeled, cored and sliced
1 prepared pie crust (pillsbury)
2 tablespoons sugar mixed with 1 teaspoon cinnamon
1 egg, lightly beaten
In a large non-stick skillet, melt butter and stir in
sugar. As mixture begins to bubble, remove from heat and spread out
pears. Return skillet to heat and cook over medium high until golden
brown syrup bubbles up. This process will take about 30 minutes.
Roll out crust to flatten folds and sprinkle with cinnamon sugar
mixture. Place crust over pears and press down around edges. Cut
slits in crust and brush with egg. Bake for 30 minutes until crust
is golden brown. Allow skillet to cool for 2 minutes. Loosen edges
of crust with paring knife. Invert tart onto plate and cool
Yield: 4 servings
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