---------- Recipe via Meal-Master (tm) v8.04
       Title: Brie And Pear Puff Pastry Tarts
  Categories: New, Text, Import
       Yield: 4 servings
        12 oz brie, -- room temperature
         1 lg egg
         1 lg egg yolk
         2 TB brandy
         6 TB butter
       1/4 c  sugar
         1 lb firm ripe pears, -- peeled
   :          and sliced
         2    sheets (1 pound package)
   :          frozen puff pastry
         1    egg mixed with 1 teaspoon
   :          water for wash
   Preheat oven to 450. Remove rind from brie. In food
   processor combine brie, egg, yolk, and brandy. Process
   until smooth and chill. In a large skillet, melt
   butter. Add sugar and cook on high for 1 minute. Add
   pears and cook over med-high heat until crisp tender.
   Remove to a plate to cool. On floured surface, roll 1
   puff pastry sheet to 10-inch square. Cut a 10 inch
   circle out of this. Roll second sheet into 11-inch
   square and cut an 11-inch circle out of this. Place
   10-inch circle of dough on baking sheet. Spread cheese
   mixture over pastry to within 1 inch of outside edge.
   Spoon cooled pears on top of cheese. Brush 1 inch edge
   with egg glaze. Score 11-inch pastry circle halfway
   through with sharp knife. Do not cut through pastry
   all the way. Place on top of pears and using fork,
   seal top pastry to bottom. Brush surface with egg
   glaze. Vent top with knife and chill about 20 minutes
   before baking. Bake 10 minutes and turn down heat to
   375. Bake another 30 minutes or until puffy and golden
   brown. Serve warm or at room temperature. *If you
   don't want to use alcohol in this recipe, just use
   brandy extract or a flavoring of your choice.
   Recipe By     :THE DESSERT SHOW SHOW #DS3065
                                         Date: Tue, 29
   Oct 1996 22:59:57 -0500