Pear-Berry Breakfast Tarts

tasteofhome.com

Suew50

Prep: 45 min. chilling Bake: 20 min.

10 servings

½ cup butter, softened

1 cup sugar, divided

2 large Eggland's Best eggs, room temperature

2-½ cups all-purpose flour

2 teaspoons baking powder

2 cups chopped peeled pears (about 2 large)

2 tablespoons cornstarch

2 tablespoons water

½ cup fresh raspberries

1 large egg white

3 to 5 tablespoons 2% milk, divided

1-⅓ cups confectioners' sugar

Food coloring, optional

Cream butter and ½ cup sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture to form a dough. Divide dough in half; shape each into a rectangle. Wrap and refrigerate 1 hour.

Meanwhile, in a small saucepan over medium heat, combine pears and remaining sugar. Cook and stir until sugar is dissolved and pears are softened, 6 to 8 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pear mixture. Return to a boil, stirring constantly; cook and stir 1 to 2 minutes or until thickened. Remove from heat; cool. Stir in raspberries.

Directions at tasteofhome.com

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