Rustic Pear Tartlet
Two words: Puff Pastry.
I actually saw a deal earlier today on Twitter where you could get a free copy of Rachael Ray’s Big Orange Book if you sent in a UPC of one of her sponsoring products. One of those products was Pepperidge Farms Puff Pastry. Of course, I immediately thought of tarts for dessert since we had company tonight.
- 1/3 of 1 sheet of puff pastry, thawed
- 1 pear, pealed and cored and thinly sliced
- 3 Tbsp cream cheese (I used that 1/3 less fat stuff I can’t spell), softened
- egg wash
- Preheat oven to 400.
- Roll out puff pastry on lightly floured surface and cut into thirds.
- Spread 1 tablespoon of cream cheese on each third.
- Layer pear slices over the cream cheese.
- Sprinkle Splenda and cinnamon over pears.
- Fold corners of the pastry up, making a loose sort of packet.
- Brush top with egg wash.
- Bake for 25 minutes or until crust is golden brown.
The verdict: OMG. These are tiny little individual tartlet, but they’re so tasty. And since you’re actually using slightly less than a serving of pastry, they’re not too bad for you. Each tartlet works out to 175 calories and 10.4 grams of fat.