Diabetic Recipes
Pear Tart
(makes 6 servings)
| flour |
| 1 | sheet (47 g) frozen puff pastry dough, thawed |
| water |
| 3 | small fresh pears, 9 ounces (270 g) total |
| fresh lemon juice |
| 2 | teaspoons (8 g) sugar |
| 1/4 | teaspoon (1.25 ml) ground nutmeg |
| 1/8 | teaspoon (0.6 ml) ground pepper |
| 1/4 | cup (75 g) fruit-sweetened raspberry or apricot preserves, heated |
| fat-free no sugar added vanilla ice cream (optional) |
- Working on a lightly floured surface, roll out dough to form a 6-inch by 12-inch (15 by 30 cm) rectangle. Cut a 3/4-inch (2 cm) strip off each side. Brush the edge of the pastry with water and 'paste' the strips along each edge of the square to form a raised border. With a fork, prick the bottom of the tart shell every 1/2 inch (1.25 cm). Do not prick edges. Chill thoroughly.
- Preheat oven to 400°F (200°C), Gas Mark 6.
- Peel, core, and thinly slice pears. Slightly separate the pear slices and lay each pear on the dough in an even and attractive pattern. Sprinkle a little lemon juice over the pears. Combine sugar, nutmeg, and pepper. Sprinkle evenly over the pears.
- Bake for 15 to 20 minutes, until edges of pastry are puffed and brown and pears are tender.
- Remove from oven and immediately brush with warmed preserves. Cool slightly before serving warm with fat-free no sugar added vanilla ice cream (if desired).
| Per serving (tart) only: | 91 calories (31% calories from fat), 3 g total fat (0.5 g saturated fat), 15 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 21 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (fruit) |
