French Pear and Mascarpone Tart with Maple Caramel Sauce
1 single pastry crust, to fit 9 inch pie plate or 10-12 inch tart pan
16 oz mascarpone or cream cheese, at room temperature
1/3 cup + 2 tbsp sugar
1 tbsp heavy cream
1 tsp Madagascar vanilla
4 pears, red or Anjou, peeled, seeded, and thinly sliced
3 tbsp sugar
Heaping 1/4 tsp cinnamon
1 tbsp butter, melted
Heat oven to 350 degrees
Roll out dough thinly, place in desired pan, and trim to fit. Set aside.
With an electric mixer, beat together cheese and sugar with wire whisk attachment for about 3 minutes, scraping down sides as necessary. Add eggs one at a time, beating smooth in between each addition. Add cream and vanilla and beat on high until light. Pour into pastry lined dish*.
Arrange thinly sliced pears in a circular pattern over the top. Repeating until all pears are used.
In a small bowl, combine cinnamon and sugar. Sprinkle evenly over pears. Drizzle melted butter over the top.
Place on parchment lined baking pan and bake for 50-55 minutes. Or until the center moves slightly when lightly shaken. Cool.
Dust with confectioners sugar, and serve with maple caramel sauce* and whipped cream.
*if using a 10inch tart pan, remove 1-2tbsp of filling for best results
Maple Carmel Sauce:
3/4 cup maple syrup
2 tablespoons heavy cream
1 1/2 tbsp butter
Combine all ingredients in a small saucepan. Over medium heat bring mixture to a boil. Sauce thickens as it cools.
Makes about 1 cup
Recipe by Amy Richardson