

Glazed Pear Tart
2 packages (8oz each) refrigerated crescent rolls
1 cup walnuts, chopped
1/2 cup raisins
1/4 cup plus 2 tbsp sugar, divided
1 tsp cinnamon, divided
1 egg
3 firm ripe pears
1/4 cup apricot jam
Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large round stone. Corners of wide wends will touch & points will extend 1" beyond edge of cooking stone. Arrange 8 remaining triangles in center, matching wide ends. Seal seams. (Points will overlap in center; do not seal)

Chop walnuts. In a bowl, combine walnuts, raisins, 1/4 cup of the sugar, 3/4 tsp of the cinnamon & egg; mix well. Place remaining 2 tbsp sugar & 1/4 tsp cinnamon in a flour/ sugar shaker; set aside.
Core pears.

Slice pears into rings.

Arrange half of the pear rings over seams in dough forming a circle.

Scoop filling evenly over pears. Arrange remaining pears slices in an overlapping circular pattern over filling. Sprinkle remaining sugar-cinnamon mixture over pears.

Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly over-lapping to form a wreath. Tuck last end under first.
Bake 25-30 minutes or until crust is golden brown. Remove to cooling rack.

Heat apricot jam in microwave-cooker on high for 30 seconds or until melted; gently brush over entire surface of wreath. Cut into serving slices.



Yields: 10 servings