Glazed and Beautiful Pear Tart

"This pear tart recipe is primed for any holiday menu. Featuring caramelized, jewel-toned Starkrimson pears fanned across a buttery, flaky crust, and a wreath of pastry leaf cutouts, it adds unmistakable festive flair to any table. The pears get their sheen from a base of buttery cinnamon sugar that bubbles up as the tart bakes. Meanwhile, an optional drizzle of dulce de leche-homemade or store-bought-makes each slice extra glossy and sweet."

"Perfect for prepping ahead, this fruit tart can be baked a day in advance, and the steps can be broken down even further: Make the dough up to three days ahead, roll it into the pan the day before, and freeze decorative cutouts until assembly. Each element comes together to create a tart that's as beautiful as it is indulgent."

"What type of pears: Starkrimson pears boast crimson-red skin and make this easy tart truly stunning, but if you can't find them, look for red Anjou pears or red Comice pears. The tart is easiest to assemble with slightly underripe pears, but very ripe pears will also be delicious. Bartlett and Bosc pears will also work, but they won't be quite as eye-catching."

Caramelized Starkrimson pears are fanned over a buttery, flaky tart crust and adorned with a wreath of pastry leaf cutouts for festive presentation. The pears develop a glossy sheen from a bubbling base of buttery cinnamon sugar as the tart bakes, and an optional drizzle of homemade or store-bought dulce de leche adds extra gloss and sweetness. Components can be prepared ahead: dough can be made up to three days early or frozen, the crust can be rolled into the pan the day before, and decorative cutouts can be frozen until assembly. Red-fleshed pear varieties and slightly underripe fruit make assembly easiest.

Read at Epicurious