Sep 4, 2013 16:29 Pear Tartlets Pear Tartlets Betty Crocker Sept. 04, 2013 Comments Pear Tartlets Serves 4. Recipe is from “Betty Crocker’s The Big Book of Pies and Tarts” (Houghton Mifflin Harcourt, 2013). 1 sheet frozen puff pastry (from 17.3-oz. pkg.), thawed 1 ripe pear, quartered 1/4 cup peach preserves 1. Heat oven to 400 degrees. Unfold pastry sheet on work surface; cut into 4 squares. Place pastry squares on ungreased cookie sheet. 2. Slice each pear quarter into very thin slices. Arrange slices on pastry squares, leaving 1/2-inch border. 3. Bake about 20 minutes or until pastry is puffed and browned. Spread 1 tablespoon preserves over top of each warm tartlet to cover pears. Cool on cookie sheet 10 minutes before serving. Tip: Thaw the frozen puff pastry on the counter for about 15 minutes. The pastry should be chilled but still pliable when you’re ready to work with it. If the pastry gets too warm, the butter layers will flatten and the pastry won’t puff as high when it bakes. Nutritional analysis per serving: 430 calories, 24 grams total fat, 8 grams saturated fat, 2.5 grams trans fat, 75 milligrams cholesterol, 160 milligrams sodium, 49 grams total carbohydrates, 2 grams dietary fiber, 5 grams protein. Exchanges: 11/2 starch, 11/2 other carbohydrate, 41/2 fat. Carbohydrate choices: 3.