BUTTERSCOTCH PEAR TARTS
MAKES 6 SERVINGS

INGREDIENTS

1 package (10 ounces) frozen puff pastry shells
1 can (15 ounces) Bartlett pear slices, drained
1/4 cup prepared Butterscotch ice cream topping
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

METHOD

Thaw pastry shells 30 minutes at room temperature. On floured surface, roll each pastry shell to 6-inch circle; arrange three circles each on two ungreased baking sheets. In small bowl, combine cream cheese, sugar, flour and vanilla; beat well. Divide filling evenly among pastry circles, spreading to within 1/2 inch of outside edge. Bake in preheated 425°F oven 12 to 15 minutes, or until pastry is golden, switching position of pans in oven for more even baking. Cool completely on baking sheets. Divide pear slices evenly and arrange in center of each pastry. Drizzle pastries evenly with butterscotch syrup.