Easier than pie! This free form fruit tart is terrific with vanilla ice cream or a dollop of crème fraiche.  Ingredients 1 refrigerated pie crust (9-inch) 3 tablespoons of caramel sauce, divided 3 ripe Red or Green Anjou USA Pears ½ teaspoon cinnamon 2 teaspoons all-purpose flour 2 teaspoons milk 1 teaspoon granulated or turbinado sugar Directions  Preheat oven to 375 degrees. Bring pie crust to room temperature as directed on package. Unroll the pie crust on a non-stick or parchment paper lined baking sheet. Spread one tablespoon of caramel topping on the crust, leaving a 1 ½-inch border. Peel, quarter and core the pears. Slice each quarter lengthwise into 4 even slices. Place pear slices in a bowl and toss with cinnamon and flour. Starting in the center, arrange the slices on the dough in a spoke pattern, in Continue reading →