A rich, delectable dessert made with a cake mix and additional ingredients from your pantry to create an unforgettable melt in your mouth pound cake that will remind you of a pina colada because it is flavored with pineapple, has a rum glaze that partially soaks into the cake and glazes the top and sides, and is topped with toasted coconut!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (17.25 ounce) package frozen puff pastry, thawed
- 1 (8 ounce) container creme fraiche
- 1 egg
- ¼ cup white sugar
- ¾ cup mixed nuts
- 3 pears – peeled, cored and sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Unroll the puff pastry sheet and line a tart pan with it. Cut off any overhanging pastry. Prick pastry several times with a fork.
- Stir together creme fraiche, egg, and sugar in a bowl until smooth. Fold in nut mix.
- Arrange pear slices on puff pastry and cover with creme fraiche mixture.
- Bake tart in the preheated oven until the filling is lightly colored and pastry has puffed up and browned, about 25 minutes.
Nutrition Facts
| Calories | 597 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 14 g |
| Sodium | 276 mg |
| Sugars | 15 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |