Rustic Pear Tartlet

By seanachi

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 * 1/3 of 1 sheet of puff pastry, thawed
• 1 * 1 pear, pealed and cored and thinly sliced
• 3 * 3 Tbsp cream cheese (I used that 1/3 less fat stuff I can't spell), softened
• * cinnamon
• * Splenda
• * egg wash

Preparation

Step 1

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.