Quick Pear Tarts with Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Hélène Wagner-Popoff writes, My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. The fact that I live in the country with the luxury of having a garden full of wonderful ingredients makes it easy for me to love cooking. I strive to teach my three little girls how to take pleasure in the simple, good things in life. Ingredients:
1 17.3-ounce package frozen puff pastry (2 sheets), thawed |
2 large bosc pears, peeled, halved, cored, cut lengthwise into 1/8-inch-thick slices |
2 tablespoons (1/4 stick) unsalted butter, melted |
4 tablespoons sugar |
vanilla ice cream |
brandy |
Directions:
1. Preheat oven to 425°F. Roll out 1 pastry sheet on floured work surface to 1/8-inch thickness. Using 6-inch plate as aid, cut out 2 rounds. Repeat rolling and cutting with second pastry sheet, forming 4 rounds total. Place rounds on heavy large baking sheet, spacing apart. Using 1 pear half for each tart, fan out pear slices in center of each round. Brush tarts with melted butter; sprinkle each with 1 tablespoon sugar. Bake until pears are tender and pastry is golden, about 22 minutes. Transfer tarts to plates. Top each with ice cream and drizzle with brandy.
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