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Who says you can't have your tart and eat it, too? This deceptively simple fall dessert is made for special celebrations. Look for a fragrant pear that's nonetheless firm to the touch.

Source: EatingWell Magazine, October/November 2005

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Recipe Summary

total:
1 hr 15 mins
Servings:
2

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.

  • Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.

  • Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.

  • Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.

  • Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

Nutrition Facts

1/2 tart
445 calories; protein 5.3g; carbohydrates 63.5g; dietary fiber 6.3g; sugars 23.8g; fat 20.2g; saturated fat 4.9g; cholesterol 15.3mg; vitamin a iu 207.2IU; vitamin c 5mg; folate 8.3mcg; calcium 15.9mg; iron 1mg; magnesium 8.5mg; potassium 161.6mg; sodium 147.7mg; thiamin 0.1mg.

3 starch, 1 fruit, 4 fat

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