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| Pear Tart February, 2003  Serves 6 / This dessert comes from my friend Louise, who recently made five of these tarts for a dinner party of 40—they're that easy to make. You can use fresh Bosc pears if they are in season, but the dish turns out just as well with canned pears.1 10-inch-square puff pastry 3 teaspoons butter 5 pears, peeled, halved, and cored 1/4 cup sugar 1 tablespoon nonfat milk Nonfat vanilla frozen yogurt 1. Defrost pastry according to package directions (about 20 minutes). Preheat oven to 425°F. Heat butter in oven-proof sauté pan (cast iron works beautifully). Over medium heat, cook pears on both sides until well-browned, 12-15 minutes. Turn pear halves cut-side up. 2. Sprinkle sugar onto pears and continue browning, turning once or twice, until caramelized, 2 minutes. Pour in milk, which stops caramelization, and remove from heat. 3. Place puff pastry on top of pears. Bake in preheated oven for 10 minutes. Reduce heat to 350°F and bake 20 minutes longer. Serve tart topped with vanilla frozen yogurt. Calories 303,Fat 14,Perfat 40,Cholesterol 5,Carbo 44,Protein 3,Fiber 4,Sodium 212 |