Blueberry – Pear Tart

Blueberry-Pear Tart

by the Editors of Easy Home Cooking Magazine

 

BAKE TIME: 12 minutes

PREP TIME: 10 minutes

CHILL TIME: 2 hours

 

INGREDIENTS:

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

 

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.

 

UTRITIONAL 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