serving2This is one of our favorite Sunday dinner desserts.  I have a note in my recipe binder, “Used this dessert to salvage an otherwise mediocre meal”, and it’s been used for many years since then to either salvage or complement a meal.

RUSTIC PEAR TART

  • 3 medium ripe, firm pears (I’ve had good luck with Bosc, D’Anjou and Bartlett)
  • 6 Tblsp. chocolate chips (I like Ghiradelli milk chocolate)
  • Pastry for a single 9″ pie

Preheat oven to 375 degrees F

Peel pears, cut each one in half and make a one-inch hollow in the center, being careful not to cut all the way through.  Cut a sliver off the bottom so the pear half will balance well.

Divide the pastry into six portions.

begin

Roll each portion approximately 6″ in diameter.  Place a prepared pear on each circle.  Place 1 Tblsp. of chocolate chips in the hollow of each pear.

chips

Wrap the dough up and around the pear and press to seal.  Place tarts on an ungreased baking sheet.

project1Bake @ 375 degrees F for approximately 45 minutes until pears are done and tarts are golden brown.  Remove to rack to cool.

cooling

RICH BUTTERSCOTCH SAUCE

  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2/3 cup undiluted evaporated milk
  • 1/4 cup butter
  • 1 tsp. vanilla

Place brown sugar, granulated sugar, milk and butter in a medium saucepan and bring to a boil over medium high heat.  Continue to cook for 5 minutes.  Add vanilla.

Serve the tart warm or room temperature with a pitcher of sauce to pour over.  Delicious.

serving