Pear Tart Tatin

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Pear Tart Tatin

Source: 3ABN/Paula Eakins

 

1/3 cup fructose

2 (15 oz.) cans pear halves, in light syrup

1 prepared whole wheat pie crust

1/2 cup pecans, finely chopped

 

Preheat oven to 425 degrees F.

 

Sprinkle half of the fructose over bottom of lightly sprayed pie dish. Drain pear halves and blot dry on paper towels.

 

Place in circle, 8 - 10 pear halves inside pie dish, "cut side" up. Fill center with remaining pears. Sprinkle remaining fructose over pears.

 

Roll out crust to an 11-inch circle. Spread nuts over crust. Using a rolling pin, press nuts into crust; be careful not to tear crust.

 

Invert crust. Nut side down, onto pears in dish. Tuck crust overlapping between pears and edge of dish, forming a lip.

 

Bake in oven 25 minutes or until crust is golden brown. Transfer dish to wire rack; let stand 15 minutes or until dish is cold enough to handle. Invert serving platter on top of dish; flip tart onto platter. Let stand, loosely covered, at room temprature.

 

 

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