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Perfect Pear Tart


Thursday, January 01, 2004
8 servings
2 T. margarine½ C. brown sugar, packed
6 medium pears, peeled
½ pkg. frozen puff pastry, thawed
Heat margarine and brown sugar in a 10-inch oven-proof skillet over medium heat, stirring constantly, until melted. Stir in pears. Cook 20-25 minutes, stirring frequently, until syrup thickens. Remove from heat. Use two forks to arrange pear slices in a pinwheel pattern, overlapping slices. Heat oven to 400 degrees F. Roll pastry into 10 ½-inch square on lightly floured surface and cut into 10 ½-inch circle. Fold pastry into fourths; cut slits so steam can escape. Place pastry over pears in skillet and unfold. Tuck edge down around pears. Bake 15-20 minutes or until pastry is brown. Let stand 5 minutes; invert onto heatproof serving plate.
Nutrition Facts:
229 calories, 72 fat calories, 8g total fat, 2g saturated fat, 0mg cholesterol, 152mg sodium, 40g total carbohydrate, 2g dietary fiber, 28g sugars, 1g protein
Grace Bandeh, RD, LD
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