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Puff pastry sheets make these rustic, free-form tarts crispy and light.
Heat oven to 375°F.
Combine flour and brown sugar in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in hazelnuts; set aside.
Roll out puff pastry sheet on lightly floured surface into a 10-inch square. Cut into 4 equal (5-inch) squares with sharp knife. Place squares onto large ungreased baking sheet. Brush edges lightly with water. Fold in 3/4-inch of dough on 2 opposite sides of each square; press down firmly. Refrigerate.
Combine pears, lemon juice and sugar in bowl.
Layer pear slices down center of puff pastry rectangles, keeping pears inside folded edges. Sprinkle each crostata with about 3 tablespoons crumb mixture. Bake 25-27 minutes or until pastry is puffed and golden brown. Cool on cooling rack. Sprinkle with sugar, if desired. Serve warm or at room temperature with ice cream, if desired.
Dietary Fiber: 7g
Great fall dessert!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1249
© 2016 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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