Print
ShareThis
Quick Chocolate Softies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
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 |
This recipe appears in:
Pies & Tarts
