Paragon Warm Pear Tart with Orange Caramel Sauce |
Course : Tarts
Serves: 4-6 |
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Ingredients:
3/4 pound frozen puff pastry |
3 medium 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 |
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Preparation / Directions:
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.
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Nutritional Information:
2153 Calories (kcal); 90g Total Fat; (36% calories from fat); 8g Protein; 347g Carbohydrate; 326mg Cholesterol; 93mg Sodium |
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