Makes: 4 Tarts
1 sheet frozen Puff Pastry, thawed but still cold
1/4 cup Mascarpone Cheese, softened
1 Pear, peeled, cut into quarters and thinly sliced
1 teaspoon ground Cinnamon
1 tablespoon Sugar
1/2 cup Caramel Candies, unwrapped
1 1/2 tablespoons Heavy Cream
Preheat oven to 375 degrees Fahrenheit.
Using a biscuit cutter or cookie cutter, cut 4 large circles out of the puff pastry sheet. Place on baking sheet lined with parchment paper and put in the refrigerator to chill for 10 minutes.
In a small bowl, combine sugar and cinnamon well.
Spread 1 tablespoon of mascarpone cheese in the center of each circle of puff pastry, leaving at least 1/2″ border. Place 4-5 slices of pear on top of the mascarpone cheese, slightly overlapping the slices.
Beat the egg with 1 teaspoon cold water. Using a pastry brush, brush the egg wash around the border of the tarts. Sprinkle the tarts evenly with cinnamon sugar.
Bake for 40 minutes until golden brown and pears are soft. Let cool slightly.
In a microwave safe bowl, combine caramel candies and heavy cream. Microwave on high for 15 seconds at a time, stirring in between, until fully melted. Drizzle the caramel sauce over the tarts. Serve warm.
Photographed By Alli Shepherd