SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Dried Pear and Chocolate Caramel Tart

Makes: 8 servings
Prep 35 mins Cool 1 hr Bake 450°F 10 mins Bake 375°F 20 mins
Dried Pear and Chocolate Caramel Tart
Ingredients
  • 1/2 15  ounce package (1 crust)  rolled refrigerated unbaked piecrust
  • 4 3  ounce package  dried pears, cut into 1/4-inch-wide strips
  • 1 12  ounce can  pear nectar
  • 2  tablespoons  packed brown sugar
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  •  Crumb Topping
  • 1  ounce  bittersweet or semisweet chocolate, coarsely chopped
  • 1/3  cup  caramel ice cream topping
Directions

1. Preheat oven to 450 degrees F. Let pie crust stand at room temperature according to package directions. Unroll pie crust. Ease into a 9-inch tart pan with removable bottom. Trim pastry even with rim of pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 2 to 3 minutes more or just until pastry is golden brown. Remove from oven. Reduce oven temperature to 375 degrees F.

2. Meanwhile, in a medium saucepan, combine dried pears and pear nectar. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in brown sugar, cinnamon, and nutmeg. Simmer, uncovered, for 5 to 8 minutes more or until mixture is thickened.

3. Spoon pear mixture into crust-lined pan, spreading evenly. Sprinkle with Crumb Topping.

4. Bake about 30 minutes or until topping is golden brown. Cool on a wire rack for 20 minutes. Sprinkle with chocolate. Cool completely. To serve, remove tart from pan. Cut into wedges and place on dessert plates. Drizzle each serving with caramel topping. Makes 8 servings.

From the Test Kitchen
  • Prepare and bake tart as directed; cool. Cover and chill for up to 24 hours. Let tart stand at room temperature for 30 minutes before serving.
Crumb Topping
Ingredients
  • 1/2  cup  rolled oats
  • 1/2  cup  packed brown sugar
  • 1/4  teaspoon  salt
  • 1/3  cup  butter
Directions

1. In a small bowl, combine rolled oats, brown sugar, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.

Nutrition Facts (Dried Pear and Chocolate Caramel Tart)
  • Servings Per Recipe 8,
  • cal. (kcal) 458,
  • Fat, total (g) 16,
  • chol. (mg) 25,
  • sat. fat (g) 9,
  • carb. (g) 80,
  • fiber (g) 4,
  • pro. (g) 3,
  • vit. A (IU) 243,
  • vit. C (mg) 4,
  • sodium (mg) 294,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe