Pear Tarts With Caramel Sauce

Recipe Ingredients

		Almond Cream
1/4 cup	49g / 1.7oz	Unsalted butter - softened
1/3 cup	65g / 2.3oz	Super fine sugar
2 cups	396g / 13oz	Egg yolks (large)
1/4 teaspoon	1.3ml	Amaretto or almond extract
1 cup	146g / 5.1oz	Ground almonds
1 tablespoon	15ml	All-purpose flour
		Caramel Sauce
1/2 cup	80g / 2.8oz	Packed brown sugar
4 tablespoons	60ml	Unsalted butter
2 tablespoons	30ml	Heavy cream
		Tarts
1 lb	454g / 16oz	Puff pastry
2 lbs	908g / 32oz	Ripe pears - peeled, cored, (large) and thinly sliced
1		Egg yolk
4 sections		Mint
		Confectioners' sugar - for serving

Recipe Instructions

To make the almond cream: In the bowl of an electric mixer or with a wooden spoon, beat the butter and sugar together until light and fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir in the ground almonds and flour until evenly mixed. The mixture should be the consistency of a thick paste.

To make the caramel sauce: In a small sauce pan, combine the brown sugar, butter and cream. Bring the mixture to a boil and boil vigorously for 2 minutes, remove from the heat. Cover and keep warm at the back of the stove.

To make the tarts: Preheat the oven to 400 degrees.

On a lightly-floured surface, roll out the pastry to a 1/8-inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7-inch circles. Spread a circle of almond cream in the center of each, leaving a 1-inch border. Fan the sliced pears out from the center of each tart, completely covering the almond cream but still leaving the border. Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high).

Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes. Place a sprig of mint in the center of each tart and sprinkle it with a little confectioners' sugar. Serve warm, drizzled with the warm caramel sauce.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6224 broadcast 03-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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