Rustic Pear Tart with Toffee Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (15-ounce) package refrigerated piecrusts |
4 tablespoons butter or margarine, melted |
1 (12-ounce) almond filling |
2 tablespoons sugar |
1/4 cup amaretto, divided |
1 large egg |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
2 medium red pears, peeled and thinly sliced |
1/2 cup apricot preserves |
1 tablespoon butter or margarine |
Directions:
1. Unfold piecrusts; stack on a lightly floured surface. Roll into a 14-inch circle; place on a parchment-lined baking sheet.
2. Stir together melted butter, almond filling, and 2 tablespoons amaretto until blended; spread on piecrust to within 3 inches of edge.
3. Toss together sugar and pears; arrange in circles, overlapping slices, on top of filling.
4. Cook preserves in a saucepan over low heat until melted. Pour through a fine wire-mesh strainer, discarding solids. Stir in 1 tablespoon butter and remaining 2 tablespoons amaretto; drizzle over pears.
5. Fold outer 3 inches of dough towards center, pressing lightly to seal.
6. Bake at 400° on bottom rack 30 minutes or until golden brown. Cool on baking sheet on wire rack 15 minutes. Serve with Toffee Fudge Sauce and Toffee Whipped Cream.
7. Rustic Apple Tart: Substitute 2 Granny Smith apples for red pears.
8. Note: For testing purposes only, we used Solo Almond Filling.
9. Steve Maynard
10. San Francisco, CA
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