Pear Tart Tatin
Serving Size : 8
Ingredients for prepare Pear Tart Tatin
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | recipe | nut pastry dough |
small single-crust
made with walnuts or pecans
pear tart tatin |
| 5 | | ripe but firm bosc pears |
| 3 | tablespoons | fresh lemon juice |
| 3/4 | cup | water |
| 2/3 | cup | granulated sugar |
| 1 | tablespoon | butter |
recipe Pear Tart Tatin
1. Preheat oven to 375°F. 2. Place 2 overlapping
low fat pumpkin pie
sheets of plastic wrap on a work surface. Set dough in the center and cover with 2 more sheets of
low fat pumpkin pie recipe
plastic wrap. Roll dough into a l0-inch circle. Transfer dough (still between plastic) to a baking sheet
Pear Tart Tatin
and freeze until ready to use. 3. Peel pears, cut in half lengthwise and core. In a
low fat pie crust
bowl, toss with 1 tablespoon lemon juice; set aside. 4. In a heavy 10-inch ovenproof
low fat peanut butter pie
skillet, combine 1/4 cup water and sugar. Over low heat, swirl until sugar dissolves.
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Increase heat to medium and bring sugar syrup to a simmer. Cover and simmer for
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1 minute. Uncover and cook, without stirring, until syrup turns light amber, 6 to 8 minutes. Gently swirl
low fat pumpkin pie recipe
skillet if syrup is coloring unevenly. 5. Remove from heat and add remaining 1/2 cup
low fat apple pie
water and 2 tablespoons lemon juice. (Stand back, as caramel may sputter.) Return skillet to low
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heat and stir until caramel has dissolved. Add butter and stir until melted. 6. Arrange pears cut-side down in
low fat peanut butter pie
the caramel in a tight circle, with 1 pear half in the center. Increase heat to medium. Cover
low fat pie crust
and cook for 10 minutes. With tongs, turn pears cut-side up and increase heat to high. Cook,
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uncovered, until pears are tender and caramel becomes a thick glaze, about 5
low fat peanut butter pie
minutes. Remove from heat. 7. Remove pastry from freezer and peel off plastic wrap. Lay crust over pears,
Pear Tart Tatin
turning edges under to fit. (Let the steam from the pears warm the crust until pliable.) 8. Bake for 25
low fat pumpkin pie recipe
to 30 minutes, or until crust is golden. Remove from oven. Place a large flat serving plate
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on top of the tart, quickly invert it and remove pan. Let cool for about 10 minutes before serving.
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Serve warm or at room temperature. MAKES 8 SERVINGS. 245 calories per
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serving; 3 grams protein; 8 grams fat (2.2 grams saturated fat); 44 grams carbohydrate; 165 mg sodium; 8 mg cholesterol;
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3 grams fiber.
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