Diabetic Recipes

Ultimate Pear Tart

(makes 8 servings)

vegetable cooking spray

1	recipe for 9-inch (23 cm) pastry (recipe here)

1	large egg yolk, beaten with 1 tablespoon water

2	tablespoons (16 g) finely chopped hazelnuts

4	medium Bartlett pears

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

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.