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Blueberry-Pear Tart
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Blueberry-Pear Tart
Bake Time 12 minutes
Prep Time 10 minutes
Chill Time 2 hours
YIELD Makes 8 servings
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INGREDIENTS
| 1 | refrigerated pie crust |
| 1 | medium fully ripened pear, peeled, cored and thinly sliced |
| 8 | ounces fresh or thawed frozen blueberries or blackberries |
| 1/3 | cup no-sugar-added raspberry fruit spread |
| 1/2 | teaspoon grated fresh ginger |
PREPARATION:
- Preheat oven to 450°F.
- Spray 9-inch tart pan with nonstick cooking spray. Place dough in pan; press against side of pan to form 1/2-inch edge. Prick dough with fork. Bake 12 minutes. Remove pan to wire rack; cool completely.
- Arrange pears on bottom of cooled crust; top with blueberries.
- Place fruit spread in small microwavable bowl. Cover with plastic wrap; microwave on HIGH 15 seconds; stir. If necessary, microwave additional 10 to 15 seconds or until spread is melted; stir. Add ginger; stir until blended. Let stand 30 seconds to thicken slightly. Pour mixture over fruit in crust. Refrigerate 2 hours. (Do not cover.) Cut into 8 slices before serving.
This recipe appears in:
Pies & Tarts
NUTRITIONAL INFORMATION:
| Serving Size: | 1 slice tart (1/8 of total recipe) |
| Fiber | 2 g |
| Carbohydrate | 28 g |
| Cholesterol | 5 mg |
| Saturated Fat | 3 g |
| Total Fat | 7 g |
| Calories from Fat | 36 % |
| Calories | 179 |
| Protein | 1 g |
| Sodium | 101 mg |
DIETARY EXCHANGE:
| Fat | 1 |
| Fruit | 1 |
| Starch | 1 |
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