CHANUKAH - Pear-Raspberry Tart

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* Exported from MasterCook *

 

Pear-Raspberry Tart

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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For Crust and Topping:

1 1/4 cups all-purpose flour

1 cup quick rolled oats

1/3 cup granulated sugar

1/3 cup dark brown sugar -- packed

1 teaspoon baking powder

1/4 cup canola oil

1/4 cup water

1/2 teaspoon almond extract

 

For the Filling:

1 large ripe pear such as Bartlett or Anjou

1/2 cup seedless raspberry preserves

 

Grease a 9 inch round tart or cake pan or an 8 inch square pan, or coat with

non-stick cooking spray. Preheat the oven to 375 degrees.

 

For the crust and topping, put the flour, oats, granulated and brown sugars, and

baking powder into a medium bowl. Mix with a fork to combine. Add the oil,

water and almond extract and mix to make moist crumbs. Remove 1 cup of the

mixture and set aside. Press the rest of the mixture into the bottom of the

prepared pan.

 

Core and thinly slice the pear. Spread the preserves on top of the crust and

top with the sliced pear. Sprinkle the reserved crust mixture on top.

 

Bake for about 35 minutes or until the pear is tender and the crust is firm.

Cool completely before cutting into wedges to serve.

 

Source:

" The New Jewish Holiday Cookbook "

 

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Per serving: 199 Calories (kcal); 7g Total Fat; (31% calories from fat); 2g

Protein; 32g Carbohydrate; 0mg Cholesterol; 65mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0