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Cranberry Pear Tart

 

27

Yield

8

servings

Prep

80

min

Cook

20

min

Ready

100

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

¼ cup water
¾ cup sugar
½ cup currant jelly
*
3 cups cranberries
fresh or frozen, thawed, if frozen
1 each pears
firm, ripe, pared, cored, chopped, about 1 cup
½ cup butter
1 ¼ cups all-purpose flour
¼ cup sugar
cup walnuts
finely chopped
½ teaspoon cinnamon
ground
2 each egg yolks
*
½ teaspoon cream of tartar
*
4 each egg whites
*
½ cup sugar

Directions

Combine the water, ¾ cup sugar and the jelly in a medium-size saucepan.

Place over medium heat until the jelly melts and the sugar dissolves.

Bring to boiling.

Add the cranberries and the pear.

Cook, uncovered, over medium heat until the cranberries pop and the mixture thickens slightly, for 10 to 15 minutes.

Cool completely.

Preheat oven to 375℉ (190℃).

Cut the butter into the flour in a medium-size bowl with a pastry blender, until crumbly.

Mix the ¼ cup sugar, walnuts and cinnamon.

Add the egg yolks.

Mix lightly with a fork just until the pastry holds together and cleans the side of the bowl.

Press the dough over the botton and up the sides of a 9 inch tart pan with a removeable bottom.

Prick the bottom with a fork.

Refrigerate for 30 minutes.

Bake the shell in a preheated oven 12 to 15 minutes, or until golden brown.

Cool completely.

Spoon the cooled cranberry filling into the cooled pastry shell.

Reset the oven to 400℉ (200℃).

Beat the egg whites with the cream of tartar in a medium-size bowl until soft peaks form.

Gradually beat in the ½ cup sugar until stiff, but not dry, peaks form.

Spread half the meringue over top of the tart.

Pipe the remaining meringue in a lattice pattern.

Bake in the 400 degree F oven for 3 to 6 minutes, or until the meringue is golden brown.

Decorate with additional cranberries, if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 41439% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 84mg 3%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 16%
Sugars g
Protein 10g
Vitamin A 8% Vitamin C 11%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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