Glazed Pear Tart

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