~Chicago!...Week-End

Well it's been a super busy week-end for me & it's not even over yet. Last night I went & saw the musical of Chicago! It was a fun girls night out. We even got to hang out with part of the cast after the show. So in honor of my night I bring you the 2002 movie version for your week-end movie. Enjoy All That's Jazzzzzz....

Murderesses Velma Kelly (a chanteuse and tease who killed her husband and sister after finding them in bed together) and Roxie Hart (who killed her boyfriend when she discovered he wasn't going to make her a star) find themselves on death row together and fight for the fame that will keep them from the gallows in 1920s Chicago

How about a "Roxy Peach Pear Tart"? From Sandra Lee.
* 1 sheet frozen puff pastry
* 1 egg, lightly beaten
* 1 tablespoon water
* 1 can (26 ounces) pear halves, drained and thinly sliced lengthwise
* 1 tablespoon sugar
* 1 tablespoon pear liqueur, optional
* 2 tablespoons butter, cubed
* 1/4 cup peach preserves
* 2 teaspoons peach nectar

Equipment:

* Baking sheet
* Rolling pin
* Pastry brush
* Microwave-safe bowl

Directions

Thaw puff pastry at room temperature for 20 to 30 minutes. Unfold. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry.

Preheat oven to 400 degrees F.

On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle. Transfer to an ungreased baking sheet. With a dry pastry brush, brush away any excess flour.

In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash.

With the pastry brush, brush entirety of dough sheet surface with egg wash. Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry. Brush top of this rim with egg wash as well. Prick pastry (inside the rim) all over with a fork (this ensures that the dough inside the border does not puff up like the outer rim will).

Arrange thinly sliced pears on pastry, covering all of surface area, but in a single layer. Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter.

Bake for 15 to 20 minutes or until puffed and golden brown.

While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl. Stir to combine. Heat on high for 15 seconds at a time until preserves have melted, stirring each time. Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. Set aside.

Once tart has finished baking, remove from oven. Brush peach glaze over entire tart, both fruit and pastry. Cool to room temperature and serve.