the picnic post =]

So Chelsea, Thomas and I went on a picnic in Butler Park in Austin last Monday. I posted on my blog about it. Here's a recipe for those delicious Cinnamon Carmel Pears that I made:

<----they're at the bottom

Cinnamon Carmel Pear Tarts

*adapted from http://www.puffpastry.com/recipedetail.aspx?recipeID=23986

Ingredients

1 package Pepperidge Farm® Puff Pastry Shells

5 tablespoons sugar
3 tablespoons brown sugar

1 teaspoon ground ground cinnamon
1/2 teaspoon ground ground ginger

pinch of salt

3 pears, peeled, cored and thinly sliced (about 4 cups)
2/3 cup caramel topping, warmed (optional)
Vanilla ice cream (optional)

Directions

THAW pastry shells at room temperature 30 min. Preheat oven to 375°F. Mix sugar, cinnamon and ginger.

Cut circles out of the pastry sheets using a small bowl or glass on lightly floured surface. They should be about 4" to 5" circles. Place on 2 baking sheets. Divide oear slices among pastry circles, overlapping slices. Sprinkle each with 1 tbsp. sugar mixture. Make sure to put some between each layer. (2-3 layers of the fruit are ideal).

BAKE 25 min. or until pastry is golden and pears are tender. Drizzle caramel sauce over tarts. Serve with ice cream.

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notes:

* I only had 1 sheet of puff pastry leftover from a previous baking project and was able to squeeze 11 small 2.5 in diameter tarts out of it.

* I also added a little slice of butter on the pastry dough before putting down the pears, but I don't think this step was necessary. It did make the tart come out more moist.

* I definitely put A LOT MORE than a tablespoon of the cinnamon sugar on each. To each his own though.

* I wish we could've done the ice cream with it!

* I always use parchment paper when baking now. It just makes cleanup so much simpler.

~toodles, and let me know how your efforts come out if you try the recipe!