This 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.
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.
Wrap the dough up and around the pear and press to seal. Place tarts on an ungreased baking sheet.
Bake @ 375 degrees F for approximately 45 minutes until pears are done and tarts are golden brown. Remove to rack to cool.
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.