Recipe - Brie And Pear Puff Pastry Tarts

12 ounce Brie,; room temperature
1 Large egg
1 lg Egg yolk
2 tablespoon Brandy
6 tablespoon Butter
One fourth cup Sugar
1 pound Firm ripe pears,; peeled and
cut or sliced up
2 Sheets (1 pound package)
frozen puff pastry
1 Egg mixed with 1 teaspoon
water for wash

Preheat oven to 450. Remove rind from brie. In food processor combine brie,
egg, yolk, and brandy. Process until smooth and chill. In a large skillet,
melt butter. Add sugar and cook on high for 1 minute. Add pears and cook
over medhigh heat until crisp tender. Remove to a plate to cool. On
floured surface, roll 1 puff pastry sheet to 10inch square. Cut a 10 inch
circle out of this. Roll second sheet into 11inch square and cut an
11inch circle out of this. Place 10inch circle of dough on baking sheet.
Spread cheese mixture over pastry to within 1 inch of outside edge. Spoon
cooled pears on top of cheese. Brush 1 inch edge with egg glaze. Score
11inch pastry circle halfway through with sharp knife. Do not cut through
pastry all the way. Place on top of pears and using fork, seal top pastry
to bottom. Brush surface with egg glaze. Vent top with knife and chill
about 20 minutes before baking. Bake 10 minutes and turn down heat to 375.
Bake another 30 minutes or until puffy and golden brown. Serve warm or at
room temperature. *If you don't want to use alcohol in this recipe, just
use brandy extract or a flavoring of your choice.
Recipe By :THE DESSERT SHOW SHOW #DS3065

Posted to MCRecipe Digest V1 #270

Date: Tue, 29 Oct 1996 22:59:57 0500

From: Meg Antczak meginny@frontiernet.net