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QUICK PEAR TARTS WITH ICE CREAM

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Reference:

Bon App�tit, May 2002 H�l�ne Wagner-Popoff, Corsica, France Too Busy To Cook?

Prep:

One-Dish Meal: These recipes satisfy your need for a quick, simple cooking experience. One dish serves as a meal in itself.

Servings:

Makes 4 servings.

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Submitted by:

Foodie

Ingredients

17.3-ounce package frozen puff pastry (2 sheets), thawed

large Bosc pears, peeled, halved, cored, cut lengthwise into 1/8-inch-thick slices

tbsp (1/4 stick) unsalted butter, melted

tbsp sugar

Vanilla ice cream

Brandy

Directions

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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