Pear & anise skillet tart
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Pear & anise skillet tart
  Skillet    Pears    Tarts  
Last updated 6/12/2012 12:49:58 AM. Recipe ID 11448. Report a problem with this recipe.
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      Title: Pear & anise skillet tart
 Categories: Desserts, Fruits, Low-cal, Tarts
      Yield: 10 Servings
 
      1 c  All purpose flour
    1/4 c  Plus 3 T sugar, divided
      2 ts Grated lemon rind, divided
    1/2 ts Anise seeds, crushed
    1/2 ts Baking powder
    1/4 c  Margarine, cut int 4 pcs &
           Chilled
      2 tb Plus 1 t ice water
      6    Med. size ripe pears (appr.
           2 3/4 lbs)
      2 tb Cornstarch
      1 ts Anise seeds, crushed
      1 ts Margarine
 
  Combine flour, 1 Tb sugar, 1 ts lemon rind, 1/2 ts anise seeds, and
  baking powder in a large bowl; cut in 1/4 c chilled margarine with a
  pastry blender until mixture resembles course meal and is pale
  yellow. Sprinkle ice water, 1 ts at a time, over surface; toss with a
  fork until dry ingredients are moistened and mixture is crumbly. (Do
  not form into a ball) Gently press mixture into a 4" circle on heavy
  duty plastic wrap; cover with additional plastic wrap. Roll dough,
  still covered, into a 10 1/2" circle. Place dough in freezer 30
  minutes or until plastic wrap can be removed easily. Peel, core amd
  cut each pear into 8 wedges. Combine pears, remaining ts lemon rind,
  cornstarch, and 1 ts anise seeds in a large bowl; toss gently to
  coat. Set aside. Wrap handle of 10" nonstick skillet with aluminum
  foil. Combine 1/4 c sugar and 1 Tb margerine in skillet, and place
  over medium heat. Carmelize by stirring often until sugar melts and
  is lightly golden. Remove from heat. Arrange pear wedges
  spoke-fashion on top of the carmelized sugar, working from the center
  of the skillet to the edge. Place each pear wedge with the rounded
  side down and the pointed end toward the center of the skillet.
  Sprinkle remaining 2 Tb sugar over pears, set aside. Remove bottom
  sheet of plastic wrap from pastry dough. Place dough on top of pears
  in skillet,gently tucking dough between pears around the edge of
  skillet. Remove top sheet of plastic wrap. Cut slits in dough for
  steam to escape. Bake at 375D for 40 minutes or until pastry is
  lightly browned. When tart can be shaken loose from pan, invert onto
  a serving platter. Serve warm.
  
  (About 191 calories per serving) Protein 1.7/Fat 6.3/Carbo
  34/Cholesterol 0/Iron 0.9/Sodium 82/Calcium 27
  
  Cooking Light Magazine
 




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Recipe ID 11448 (Apr 03, 2005)

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