• 6servings
  • 50minutes
  • 340calories

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Nutrition Info . . .

VitaminsB3, B12, H
MineralsChromium, Silicon

Ingredients Jump to Instructions ↓

  1. 1 3/4 pound(s) (about 4 medium) D'Anjou pears

  2. 4 tablespoon(s) butter

  3. 1 cup(s) sugar

  4. 1 (8- by 10-inch) sheet puff pastry

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Peel, core, and cut the pears into 1/2 inch wedges. Melt half the butter in a skillet. Add pears and cook over medium-high heat until juices release and begin to turn golden on edges. Drain juices and reserve the pears.

  2. Place sugar in a large skillet over high heat until sugar melts, bubbles, and turns amber. Add remaining 2 tablespoons butter and pears, being careful as the caramel will sputter. Turn to coat pears using a heatproof rubber spatula. Remove pan from heat and spoon pear slices into the cups of a jumbo muffin tin (3/4-cup capacity). Arrange to form a 1-inch layer.

  3. Cut the pastry (it should be about 1/8-inch thick) into six 2 1/2-inch rounds. Discard or reserve scraps for another use. Top the pears in each muffin cup with a piece of puff pastry and bake until pastry puffs and is golden brown — about 25 minutes. Cool on wire rack.

  4. Run a spoon around the edges of each tartlet. Remove and serve pear side up. Serve warm.


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