Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  frozen puff pastry
  3                     pears -- halved lengthwise,
                        cored and sliced thin
     1/4           cup  sugar
  2        tablespoons  cold unsalted butter -- cut into bits
     1/2           cup  strained apricot preserves
     1/4           cup  orange juice
                        Orange Caramel Sauce:
  1                cup  sugar
     1/3           cup  orange juice
  1                cup  heavy cream
     1/2      teaspoon  vanilla

Preparation:

Preheat the oven to 375°F. Roll out dough into a 14- by 9-inch rectangle and cut off a 1/2-inch border around the edges. Replace cut-off border on pastry to form a slight rim, trimming excess and pressing with tines of a fork to seal. Bake shell for 10 minutes or until barely golden brown. Fan pear slices decoratively in pastry shell, sprinkle with sugar and dot with butter. Bake for about 20 minutes, or until nicely browned. In a small saucepan melt preserves in juice. Brush tart with apricot glaze. Serve with vanilla ice cream and sauce. Orange Caramel Sauce In a saucepan cook sugar and juice over moderate heat until caramelized. Carefully add cream and vanilla all at once, stirring until well combined.

Nutritional Information:

2153 Calories (kcal); 90g Total Fat; (36% calories from fat); 8g Protein; 347g Carbohydrate; 326mg Cholesterol; 93mg Sodium