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.

Ingredients:

• 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
• cinnamon
• Splenda
• egg wash

Directions:

1. Preheat oven to 400.
2. Roll out puff pastry on lightly floured surface and cut into thirds.
3. Spread 1 tablespoon of cream cheese on each third.
4. Layer pear slices over the cream cheese.
5. Sprinkle Splenda and cinnamon over pears.
6. Fold corners of the pastry up, making a loose sort of packet.
7. Brush top with egg wash.
8. 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.

Printable version.

This recipe on Key Ingredient.

This recipe on Foodbuzz.