See Also: Blueberry-Pear Tart(recipes)
Pear tart(recipes)
Fragrant pear tart(recipes)
Spiced Pear Tart(recipes)
Pear and stilton tart(recipes)
Warm Pear Tart(recipes)
No-pastry pear and almond tart(recipes)
Mincemeat, almond and pear tart(recipes)
Upside-down pear and walnut frangipane tart with honeyed cream(recipes)
Goats' cheese, pear and apple tart with chilli sugar(recipes)

Blueberry-Pear Tart (recipes)


Blueberry-Pear Tart

Bake Time: 12 minutes

Prep Time: 10 minutes

Chill Time: 2 hours

Yield: Makes 8 servings



Ingredients:



1refrigerated pie crust

1medium fully ripened pear, peeled, cored and thinly sliced

8ounces fresh or thawed frozen blueberries or blackberries

1/3cup no-sugar-added raspberry fruit spread

1/2teaspoon 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