Title: Botticelli Trattoria's Fresh Fruit Tart
Categories: Dessert Fruit Florida
Yield: 10 Servings

1/2	c	Sugar
1	ts	Vanilla
1/8		Stick butter
5	lg	Apples
5	lg	Pears
1		8oz prepared puff pastry
		Sheet
SAUCE
1/2	c	Sugar
1/4	c	Apple juice

Preheat oven to 350 degrees. Place the sugar, vanilla and butter in a large (12 inch) oven-proof saute pan. Heat on medium until the ingredients are combined and turn a caramet color, about 4-5 minutes. Remove from heat. (Be sure not to overocook as sugar will burn.)

Peel and core the apples and pears and cut each into 8 pieces. (You can squeeze fresh lemon juice on the fruit to prevent it from browning). Place the fruit on its side back to front, alternating between the apples and pears in 2 layers in the pan over the caramel. (Be careful as the pan and the caramel are extremely hot).

Trim the puff pastry sheet into a circle and roll it out on a lightly floured surface, until it has a diameter of at least 14 inches. Pick up the sheet and drape over the top of the pan, crimping the edges onto the pan rim. Place in oven for 45 to 55 minutes, until the top of the pastry is golden brown and crisp.

Remove the tart from the oven and carefully drain and save any excess juice, then invert onto a large plate.

Sauce: Add the excess juice to a pan and stir in the sugar and apple juice. Cook over low heat until the sauce turns a light caramel color. Serve the sauce over the warm tart.

Source: Botticelli Trattoria, Coral Gables, Florida

Per serving: 266 calories, 2 g protein, 50 g carbohydrate, 8 g fat, 26 percent calories as fat, 2.4 g fiber, 3 mg cholesterol, 12 mg sodium

Miami Herald Food Section, 8 August 1998

From: Barbara O'keefe Date: 08-14-98 (06:14) Doc's Place Bbs Online. (393) Home_cooki

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