Preparation: 30 minutes
Cooking: 30 minutes
Refrigeration: 1 hour 30 minutes
Servings: 12 servings

Ingredients :

- 750 ml (3 cups) peeled and diced pears
- 180 ml (3/4 cup) CARAMELS FAA pear & white chocolate caramel
- 45 ml (3 tbsp) cornstarch
- 5 ml (1 tsp) vanilla extract
- 1 kg (about 2 1/4 lb) of pie dough
- 2 beaten egg yolks

For the icing:

- 500 ml (2 cups) icing sugar
- 30 ml (2 tbsp) of water
- 30 ml (2 tbsp) CARAMELS FAA pear & white chocolate caramel
- 15 ml (1 tbsp) softened butter

For decoration:

- 60 ml (1/4 cup) CARAMELS FAA pear & white chocolate caramel
- 30 ml (2 tbsp) of decorative mini-candies of your choice

Preparation :

1. In a saucepan, combine the pears with the caramel, cornstarch and vanilla. Bring to a boil, then simmer for 5 to 7 minutes over medium heat, stirring occasionally, until the mixture has thickened.

2. Transfer the mixture to a bowl and leave to stand in a cool place for 1 to 2 hours, until it has cooled.

3. Divide the pie dough into two equal parts. On a floured work surface, roll out one part of the dough into a 30 cm x 20 cm (12 in x 8 in) rectangle. Place the dough on a baking sheet lined with parchment paper. Roll out the remaining part of the dough into a 33 cm x 23 cm (13 in x 9 in) rectangle. Prick the dough in several places with a fork. Set aside.

4. Spread the pear mixture on the first rectangle of dough, leaving a free edge of about 1 cm (1/2 inch). Brush the edge with egg yolk. Cover with the remaining rectangle of dough. Seal the rectangles of dough with a fork. Trim the edge slightly to remove the excess dough and obtain a nice rectangle. Refrigerate for 30 minutes.

5. When ready to cook, preheat oven to 190°C (375°F).

6. Brush the top of the Pop-Tart with egg yolk. Bake for 25 to 30 minutes, until golden brown. Remove from oven and let cool.

7. Meanwhile, mix the icing ingredients in a bowl.

8. Spread the frosting on the Pop-Tart. Garnish with caramel and mini candies.