Pear and Dulce de Leche Tart

Good morning, and a good new year to you. I’ve eaten my lucky new-year black-eyed peas (thanks, Garen), and I am feeling optimistic for the year of lucky number 11. I was listening to this song this morning, and have declared it the perrrrrrrrfect anthem to start the year: 

After such a sucky 2010, I think most all of us could use a little luck. Or at least a little feeling good. What better thing to eat in a lucky new year than a luscious pear and dulce de leche tart? New year diet? Bah! It has fruit, so it’s not all that bad for you. And besides, I’m a believer in eating well enough all year and not cramming it in to some guilt-packed resolution. Diet be damned. Eat some of this.

To start the year with a little inspiration, I’m reading Julia Child’s My Life in France (thanks, Melissa), and I love, love, love her exuberance. I know she had a memorable, infectious personality in real life, and it comes forth completely on the page. Here’s to a new year with even a fraction of her vigor.

I made this tart to accompany a borscht dinner by Josh and Rachel back in December. I almost went with chocolate ganache instead of dulce de leche, but I saw the can in the supermarket and I couldn’t resist. Is there anything better? Sweet, sweet, creamy goodness. I whipped up some heavy cream with sugar and vanilla for a delicious topping. It’s easy to make and, really, what doesn’t taste good on top of puff pastry?

I’m in the mood to feed people, so come on over.

Pear and Dulce de Leche Tart
6 to 7 pears, peeled and chopped into 1/4″ chunks
juice and zest of 1 lemon
2 to 3 c. apple cider
2 tsp. ground ginger
2 cinnamon sticks
1 sheet of puff pastry
3 to 4 tbsp. dulce de leche

Preheat oven to 350 degrees. Bring puff pastry out of the freezer to thaw, about 10 minutes.

In a pan over medium heat, combine pears, lemon juice & zest, cider, ginger, and cinnamon. Reduce until it becomes a thick compote. Set aside.

Spread dulce de leche in a nice, thick layer on the puff pastry. Spread the pear compote on top of that. Bake for about 20 minutes, until the pastry is brown and toasty and cooked through.

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About Kate Soto

2 responses to “Pear and Dulce de Leche Tart”

  1. Siggy says :

    Happy new year to YOU!
    That looks amazing and I am definitely going to use that recipe as soon as I can. mmmhhhh

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