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Dulce de Leche Pear Tart

2008 March 3
by taiyyaba

After making dulce de leche for the first time, I was entranced by its gooey caramel goodness. I needed to find something else to do with it. Behold. Beautiful deliciousness.

Dulce de Leche Pear Tart

1 sheet of Puff Pastry
2 pears
8 oz cream cheese (1 pkg), softened
1 egg
1/2 cup dulce de leche
1 tsp vanilla
1/2 tsp cinnamon
about 2 tsp. cornstarch

1. Roll the Puff Pastry out a little thinner, to your preference. I rolled it so it came within a couple of inches of my baking pan.
2. Leaving a 1 1/2 inch border, prick the dough all over, very thoroughly, with a fork. This will keep it from puffing too much.
3. Mix together the cream cheese and the dulce de leche. You can put more or less of the dulce depending on how sweet you want it. (Taste as you go!) In retrospect, I would have put less because the pears I used were so sweet. Beat the egg and add it, the vanilla, and the cinnamon into the cream cheese mixture.
4. Take out a little bit of the mixture and mix it with the cornstarch. This step can probably be omitted (or you could use less cornstarch) – i did this because I knew the pears would start dripping juice everywhere and I didn’t want it to get soggy.
5. Peel the pears very carefully and core them (a melon baller works well for this). If they’re especially ripe, be careful to not take out chunks of the fruit as you’re peeling.
6. Slice the pears thinly – mine were about half a centimeter thick, at most.
7. Spread the now caramel-y and flecked with cinnamon cream cheese over the puff pastry dough, not exceeding the border you left unpricked. I didn’t use all of the mixture, just enough to cover the dough all the way across pretty thickly. Don’t force all of it onto the dough because once you put the pears down, the cream will push out a little bit from the weight.
8. Starting from one corner, lay the pear slices in a line all the way across, overlapping. Continue in rows until the whole thing is covered. This isn’t a rustic tart, so I did put a little extra effort in it to make it look pretty. If a slice was not big enough or looked funny, I just ate it. No harm done.
9. Fold over the edges of the dough onto the tart, pinching it together on the corners to make it stay.
10. Sprinkle the whole thing lightly with some cinnamon sugar.
11. Bake at 400 for 30 minutes or so, until the dough is no longer translucent and is all puffed and golden. If it looks like it’s getting too brown at the top but not cooked through, tent it with some foil and let it keep baking.
12. Remove from oven. Admire. Call your mom over to look at it.
13. To serve, warm up a little dulce de leche and drizzle it over the top. Invite some friends for tea. Eat.

The dulce de leche cream cheese mixture is also an *excellent* cheesecake filling. Guess what I did with the mixture I had left? Mini cheesecake!

One Response leave one →
  1. sophia permalink
    April 2, 2008

    i’m posting on this one because there’s no comments and i want to be special. taiyyaba, your blog is like 90% food. cook for me.

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