Dried Pear, Chocolate and Caramel Tart |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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You can cover and chill baked tart for up to 24 hours. Let stand at room temp for 30 minutes before serving. Ingredients:
0.5 (15 ounce) package rolled refrigerator pie crusts, unbaked |
12 ounces dried pears, or, apples, cut into strips |
12 ounces pear nectar |
2 tablespoons brown sugar, packed |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 ounce semisweet chocolate, chopped |
1/3 cup caramel ice cream topping |
1/2 cup rolled oats |
1/2 cup brown sugar, packed |
1/4 teaspoon salt |
1/3 cup cold butter |
Directions:
1. Preheat oven to 450°F Let piecrust stand stand at room temp according to package directions. Unroll piecrust. Ease into a 9-inch tart pan with removable bottom. Trim pastry even with rim of pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil, and bake for 2-3 minutes, until golden brown. Remove from oven, reduce heat to 375F, and set the pastry aside.
2. Meanwhile, in a medium saucepan, combine dry fruit and nectar. Brint to a boil and reduce heat. Cover and simmer for 5 minutes. Stir in 2 T brown sugar, cinnamon and nutmeg. Simmer, uncovered, for 5-8 minutes or until it thickens. Spoon into crust, spreading evenly.
3. In a small bowl, combine the rolled oats, 1/2 brown sugar, and salt. Cut in 1/3 C butter until mixture resembles coarse crumbs. Sprinkle over pear mixture.
4. Bake about 30 minutes or until topping is golden brown. Cool on a wire rack for 20 minutes. Sprinkle with chocolate. Cool completely and drizzle with ice cream topping.
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