PEAR CARAMEL TART

1 refrigerated pie crust

4 medium pears, peeled and sliced

1 container Marzetti Caramel Sauce, room temperature

1 T dark brown sugar

2 T unsalted butter

1/8 tsp. ground cinnamon

1/2 C sliced almonds

small plastic bag

Preheat the oven to 400 degrees.   Place pie crusts in 9 inch tart pan and stretch to sides and up.  Prick bottom and sides with a fork.

Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with melted butter, brown sugar, & cinnamon until evenly coated. Set aside.

Arrange the pears in a circular pattern around the tart pan.  Sprinkle the almonds around the top of the pears.

Bake the tart for 30 minutes, or until the pears are tender and the crust is golden brown.

After you take the tart out of the oven, measure approx.  1 cup of the Marzetti  Caramel Sauce and place it in a small plastic bag, cut a very small hole in the corner of the bag and drizzle the caramel sauce over the pears and almonds.  (Reserve bag with caramel sauce for later use).

NOTE: Use the left over  Marzetti Caramel Sauce in the plastic bag to decorate the dessert dish.  Drizzle a design, such as drawing a line back and forth on the plate with the caramel, then run the tip of a butter knife down the opposite sides of the line. Place the slice of pear caramel tart on top!

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