Pear or Apple Tart
- Active Time 46m
- 1 1/2 cup flour
- 2 tablespoons sugar
- 3/4 cup butter
- 2 tablespoons lemon juice
- Muirhead Pecan Pumpkin Butter
- 5 or 6 apples or pears
- 1/4 cup sugar
- 1 tablespoon flour
- 1/3 cup currant jelly
Combine the flour, sugar, butter and lemon juice in food processor or mixer. Press the dough into a greased and floured 11-inch loose bottom flan pan. Bring pastry to top edge of flan pan to form 1/4-inch crust rim. Bake at 375 degrees F for seven minutes.
Spread Muirhead Pecan Pumpkin Butter on the crust. Peel and core fruit. Slice 1/2 inch thick and arrange in rings to form a pretty pattern. Combine the sugar and flour, sprinkle over fruit. Cover with aluminum foil and bake at 375 degrees F for 25 minutes. Remove the foil and continue baking 5-10 minutes until the crust is golden.
Melt current jelly on low heat in sauce pan and brush over fruit to glaze.
Recipe reprinted by permission of Vendor. All rights reserved.
nutrition information per serving
363 calories; 18g total fat; 47mg cholesterol; 10mg sodium; 50g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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