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Pear Tortetta

Pear Tortetta

5 2

This rustic dessert features ripe pears seasoned with lemon juice, sugar and cinnamon sitting atop a crust of Pepperidge Farm® Puff Pastry, baked until the pears are tender and the pastry is golden.

serves 8 people

Ingredients

cost per recipe: $6.50

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1/3

    cup granulated sugar

  • 1/3

    cup packed brown sugar

  • 1/2

    teaspoon ground cinnamon

  • 4

    medium ripe pear, peeled, cored and cut in half

  • 2

    tablespoons lemon juice

  • 3

    tablespoons margarine, softened

view nutrition info

How to Make It

Heat the oven to 425°F.  Stir the granulated sugar, brown sugar and cinnamon in a small bowl.  Brush the pears with the lemon juice. Spread the margarine in the bottom of a 10-inch oven-safe skillet. Sprinkle with the sugar mixture.  Arrange the pear halves in the skillet, cut-side up, with the tapered end of the pears towards the center of the skillet.  Cook over medium heat for 8 minutes or until the sugar mixture is thickened.  Remove the skillet from the heat. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13-inch circle. Place the pastry over the pears and tuck the sides in lightly around the pears. Bake for 25 minutes or until the pastry is golden brown.  Cool in the skillet on a wire rack for 5 minutes.  Carefully invert the tortetta onto a serving plate.
Step 1

Heat the oven to 425°F.  Stir the granulated sugar, brown sugar and cinnamon in a small bowl.  Brush the pears with the lemon juice.

Step 2

Spread the margarine in the bottom of a 10-inch oven-safe skillet. Sprinkle with the sugar mixture.  Arrange the pear halves in the skillet, cut-side up, with the tapered end of the pears towards the center of the skillet.  Cook over medium heat for 8 minutes or until the sugar mixture is thickened.  Remove the skillet from the heat.

Step 3

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13-inch circle. Place the pastry over the pears and tuck the sides in lightly around the pears.

Step 4

Bake for 25 minutes or until the pastry is golden brown.  Cool in the skillet on a wire rack for 5 minutes.  Carefully invert the tortetta onto a serving plate.

Recipe Tips

  • Tip:  When inverting the tortetta, make sure to use oven mitts and hold the skillet and plate firmly together.  If any pears stick to the skillet, just remove them and arrange them on the tortetta.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Ratings & Reviews

(2)
  • Tiffany P.

    February 25, 2011

    Pear Tortetta

    This quick and easy Tortetta reminds me very muck of classic Northern Italian pastries. Very pretty to serve and tasted delicious.

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  • Celina B.

    January 25, 2010

    Pear Tortetta

    This was my first dessert made with puff pastry. It was really good and pretty to serve. I also made a creme anglaise to drizzle over the top.

    Was this helpful?

    (0) (0)

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