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Paragon Warm Pear Tart with Orange Caramel Sauce Recipe | |
Dessert | |
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Ingredients:
3/4 pound frozen puff pastry3 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 (recipe follows)
Directions:
Preheat the oven to 375F. 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 1 cup sugar 1/3 cup orange juice 1 cup heavy cream 1/2 teaspoon vanilla In a saucepan cook sugar and juice over moderate heat until caramelized. Carefully add cream and vanilla all at once, stirring until well combined. Serves 4 to 6
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