Ultimate Pear Tart
(makes 8 servings)
| 1 | large egg yolk, beaten with 1 tablespoon water |
| 2 | tablespoons (16 g) finely chopped hazelnuts |
| grated zest and juice of 1 lemon |
| 2 | tablespoons (24 g) sugar |
| 1/4 | teaspoon (1.25 ml) ground cardamom |
| 2 | tablespoons (30 ml) all-fruit raspberry jelly |
- Preheat oven to 350°F (180°C), Gas Mark 4.
- Lightly coat a large nonstick baking sheet with cooking spray. Roll out dough to form a 10-inch (25 cm) square. Brush lightly with egg mixture. Fold 3/4 inch (1.8 cm) of edges in to form a rim. Brush rim with egg glaze. Pierce pastry all over with a fork. Spread hazelnuts evenly over the bottom of the tart crust.
- Peel, core, and slice pears. Arrange pear slices decoratively over hazelnuts. Sprinkle with lemon zest and lemon juice. Combine sugar and cardamom Sprinkle over pears.
- Bake until fruit is tender and crust is golden, about 30 minutes. Remove from oven and using a pastry brush, brush jelly over the hot pears. Serve warm.
| Per serving: | 197 calories (35% calories from fat), 3 g protein, 8 g total fat (1.2 g saturated fat), 30 g carbohydrates, 3 g dietary fiber, 27 mg cholesterol, 69 mg sodium |
| Diabetic exchanges: | 2 carbohydrate (1 bread/starch, 1 fruit), 1/2 fat |
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