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Blueberry-Pear Tart


Blueberry-Pear Tart

Blueberry-Pear Tart

Bake Time 12 minutes

Prep Time 10 minutes

Chill Time 2 hours

Yield

Makes 8 servings

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

  1. Preheat oven to 450°F.
  2. 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.
  3. Arrange pears on bottom of cooled crust; top with blueberries.
  4. 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.

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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