Pear-Berry Breakfast Tarts

• 1/2 cup butter, softened
• 1 cup sugar, divided
• 2 large eggs, room temperature
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 cups chopped peeled pears (about 2 large)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/2 cup fresh raspberries
• 1 large egg white
• 3 to 5 tablespoons 2% milk, divided
• 1-1/3 cups confectioners' sugar
• Food coloring, optional

1. Cream butter and 1/2 cup sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture to form a dough. Divide dough in half; shape each into a rectangle. Wrap and refrigerate 1 hour.
2. Meanwhile, in a small saucepan over medium heat, combine pears and remaining sugar. Cook and stir until sugar is dissolved and pears are softened, 6-8 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pear mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; cool. Stir in raspberries.
3. Preheat oven to 350u0b0. On a lightly floured surface, roll half the dough into a 15x8-in. rectangle. Cut into ten 4x3-in. rectangles. Transfer to parchment-lined
4. ; spoon about 2 tablespoons filling over each pastry to within 1/2 in. of edges. Roll remaining dough into a 15x8-in. rectangle; cut into ten 4x3-in. rectangles and place over filling. Press edges with a fork to seal. Whisk egg white and 1 tablespoon milk; brush over pastries. Bake until golden brown and filling is bubbly, 20-25 minutes.
5. Remove from
6. to wire racks to cool. For icing, mix confectioners' sugar and enough of remaining milk to reach desired consistency; tint with food coloring if desired. Spread or drizzle on pastries.

butter, sugar, eggs, flour, baking powder, cornstarch, water, fresh raspberries, egg white, milk, sugar, coloring

Taken from www.tasteofhome.com/recipes/pear-berry-breakfast-tarts/ (may not work)