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Chocolate and Spiced Pear Freeform Tart
Chinese five-spice powder adds intrigue to the classic paring of pears and chocolate. We prefer Bosc pears for their firm texture. Don’t peel the pears—the russet-toned skins contrast nicely against the creamy-white interiors of the fruit. If you like, serve with vanilla ice cream or gelato drizzled with chocolate sauce.
6
Servings
45 minutes
25 minutes active
Ingredients
-
1
sheet frozen puff pastry, thawed and rolled into a 10-by-14-inch rectangle
-
2
ripe but firm Bosc pears, not peeled, halved, cored and thinly sliced lengthwise
Impressive quick and lovely. That 5 spice plus butter plus honey? yum