Brie And Pear Puff Pastry Tarts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 12 | oz | Brie, room temperature |
| 1 | Large egg | |
| 1 | Egg yolk | |
| 2 | T | Brandy |
| 6 | T | Butter |
| 1/4 | c | Sugar |
| 1 | lb | Firm ripe pears, peeled and |
| sliced | ||
| 2 | Sheets, 1 pound package | |
| frozen puff pastry | ||
| 1 | Egg mixed with 1 teaspoon | |
| water for wash |
INSTRUCTIONS
Preheat oven to 450. Remove rind from brie. In food processor combine brie, egg, yolk, and brandy. Process until smooth and chill. In a large skillet, melt butter. Add sugar and cook on high for 1 minute. Add pears and cook over med-high heat until crisp tender. Remove to a plate to cool. On floured surface, roll 1 puff pastry sheet to 10-inch square. Cut a 10 inch circle out of this. Roll second sheet into 11-inch square and cut an 11-inch circle out of this. Place 10-inch circle of dough on baking sheet. Spread cheese mixture over pastry to within 1 inch of outside edge. Spoon cooled pears on top of cheese. Brush 1 inch edge with egg glaze. Score 11-inch pastry circle halfway through with sharp knife. Do not cut through pastry all the way. Place on top of pears and using fork, seal top pastry to bottom. Brush surface with egg glaze. Vent top with knife and chill about 20 minutes before baking. Bake 10 minutes and turn down heat to 375. Bake another 30 minutes or until puffy and golden brown. Serve warm or at room temperature. *If you don't want to use alcohol in this recipe, just use brandy extract or a flavoring of your choice. Recipe By :THE DESSERT SHOW SHOW #DS3065 Posted to MC-Recipe Digest V1 #270 Date: Tue, 29 Oct 1996 22:59:57 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 5365
Calories From Fat: 3410
Total Fat: 383.2g
Cholesterol: 1079.8mg
Sodium: 3645.7mg
Potassium: 1549.8mg
Carbohydrates: 364.9g
Fiber: 22.1g
Sugar: 100.2g
Protein: 127.5g