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Created with Fabric.js 1.4.5 People spend more time each year online browsing the internet for all types of information. 55% These days everyone is connected to the internet through computers. Whether mobile phones, laptops or tablets people are consuming more internet bandwidth globally. 80% 26% 10% 100% Pear Tarte Tatin SERVES 8 If you're not eating this tart right away, cool it in the pan to keep the juices from making the crust soggy. Warm 10 minutes in a 350[degrees]F oven, then unmold. 2/3 cup sugar1/4 cup pine nuts4 Bosc, Cornice, or Concorde pears, peeled, quartered, and cored1 sheet frozen puff pastry, thawed (1/2 17.3-oz. pkg.)1. Preheat oven to 375[degrees]F. Stir together sugar and 1/3 cupwater in saucepan, and bring to a boil over high heat, swirling panoccasionally to dissolve sugar. Boil syrup 5 minutes, or until itbecomes amber-colored.2. Pour caramel into 8-inch round baking pan,swirling to cover bottom completely with caramel. Sprinkle pinenuts over caramel. Arrange pears in circle with wide sides out, thenplace 1 pear quarter in center to fill hole.3. Unfold puff pastry and trim off one-third. Reserve for anotheruse. Place remaining two-thirds puff pastry over pears; trim to fitpan, then press onto edges to seal. Prick all over with fork.4.Bake 45 minutes to 1 hour, or until puff pastry is golden brownand looks dry on top. Cool 20 minutes. Invert tart ontoserving plate, and serve warm.
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