Dried Pear and Chocolate Caramel Tart

recipe from bhg

1/2 15 ounce package (1 crust) rolled refrigerated unbaked piecrust

12 ounce dried pears, cut into 1/4-inch-wide strips

12 ounce pear nectar

2 tbsp packed brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

 

Crumb Topping

1/2 cup rolled oats

1/2 cup packed brown sugar

1/4 teaspoon salt

1/3 cup butter 

1 ounce bittersweet or semisweet chocolate, coarsely chopped

1/3 cup caramel ice cream topping
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Preheat oven to 450 degrees F. Let pie crust stand at room temperature according to package directions. Unroll pie crust. Ease into a 9-inch tart pan with removable bottom. Trim pastry even with rim of pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 2 to 3 minutes more or just until pastry is golden brown. Remove from oven. Reduce oven temperature to 375 F.

Meanwhile, in a medium saucepan, combine dried pears and pear nectar. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in brown sugar, cinnamon, and nutmeg. Simmer, uncovered, for 5 to 8 minutes more or until mixture is thickened.

Spoon pear mixture into crust-lined pan, spreading evenly. Sprinkle with Crumb Topping.

Bake about 30 minutes or until topping is golden brown. Cool on a wire rack for 20 minutes. Sprinkle with chocolate. Cool completely. To serve, remove tart from pan. Cut into wedges and place on dessert.

Crumb Topping

In a small bowl, combine rolled oats, brown sugar, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.