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Pear Tart Recipe
|Pears||4 Large, pared, cut into halves and cored|
|9 inch pie shell||1 , frozen|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Cinnamon stick||2 Inch|
|Water||2 Cup (32 tbs)|
|Apricot preserves||1⁄2 Cup (8 tbs), warm|
|French vanilla pudding and pie filling||3 3⁄8 Ounce|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
Calories 405 Calories from Fat 94
% Daily Value*
Total Fat 11 g16.5%
Saturated Fat 3.1 g15.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 191.2 mg8%
Total Carbohydrates 79 g26.3%
Dietary Fiber 5.2 g20.6%
Sugars 49.6 g
Protein 3 g5.5%
Vitamin A 2.7% Vitamin C 21.6%
Calcium 3.9% Iron 4.5%
*Based on a 2000 Calorie diet
1) Bake the pie shell as per the instructions on the package, keep aside to cool.
2) In a large heavy-based saucepan, add the lemon juice, cinnamon stick, water and sugar; stir continuously over a low heat to dissolve the sugar. Then bring to a boil over a high heat and discard the cinnamon stick.
3) Lower the heat, add the pear halves into the syrup and simmer the for 12 minutes or until tender. Turn off the heat and allow the pears to cool.
4) Remove the pears when cool with a slotted spoon, place to drain on a rack and discard the syrup.
5) Brush inside the pie shell with a small amount of apricot preserves.
6) Prepare the pudding and pie filling as per the package instructions and layer over the apricot preserves in the pie shell.
7) Nicely place the pear halves over the top of the pie filling and lightly glaze with the rest of the apricot preserves.
8) Garnish with the slivered almonds and serve immediately on a nice plate.