Prep Time 10 minutes
Bake Time 12 minutes
Chill Time 2 hours
Makes 8 servings
|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|
- 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.
|Serving Size:||1 slice tart (1/8 of total recipe)|
|Calories from Fat||36 %|
|Total Fat||7 g|
|Saturated Fat||3 g|
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