1 sheet frozen puff pastry - thawed, unfolded, and lightly rolled, 2 Bartlett pears, halved and cored, 2 d'Anjou pears, halved and cored, 1 red pear, halved and cored, 2 tablespoons white sugar, ½ lemon, juiced, ½ (8 ounce) package cream cheese, softened, ½ cup confectioners' sugar, ½ teaspoon vanilla extract, 1 tablespoon turbinado sugar
Instructions
Preheat the oven to 400 degrees F (200 degrees C) and line a 10-inch square tart pan with puff pastry. To prep the pears, place each half between two chopsticks and thinly slice lengthwise, leaving the bottom intact, then toss them with white sugar and lemon juice for 5 minutes. In a separate bowl, blend cream cheese, confectioners' sugar, and vanilla before spreading it over the pastry. Arrange the sliced pears on top, fan them out slightly, drizzle with any remaining juice, and sprinkle with turbinado sugar. Bake for about 35 minutes until the crust is golden and juices bubble, then allow the tart to cool for 15 minutes before serving.
Nutrition
Total Fat 17g 21%, Saturated Fat 6g 30%, Cholesterol 15mg 5%, Sodium 118mg 5%, Total Carbohydrate 43g 16%, Dietary Fiber 4g 14%, Total Sugars 23g, Protein 4g, Vitamin C 10mg 49%, Calcium 29mg 2%, Iron 1mg 7%, Potassium 175mg 4%
