Brie And Pear Puff Pastry Tarts
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Brie And Pear Puff Pastry Tarts
  Tarts    Pears  
Last updated 6/12/2012 1:10:30 AM. Recipe ID 37747. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Brie and pear puff pastry tarts
 Categories: New, Text, Import
      Yield: 1 Servings
     12 oz Brie,; room temperature
      1    Large egg
      1 lg Egg yolk
      2 tb Brandy
      6 tb Butter
    1/4 c  Sugar
      1 lb Firm ripe pears,; peeled and
      2    Sheets (1 pound package)
           -frozen puff pastry
      1    Egg mixed with 1 teaspoon
           -water for wash
  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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 37747 (Apr 03, 2005)

[an error occurred while processing this directive]