Pear Tart Recipe - Cooking Index
Pear Tart Recipe - Cooking Index
Choose pears that are just ripe -- slightly soft when pressed. Under ripe fruit will not soften properly during baking and overripe fruit is difficult to slice thinly without bruising.
Type: Fruit| Crust | ||
| 3/4 cup | 82g / 2.9oz | Atkins Bake Mix |
| 4 tablespoons | 60ml | Unsalted butter |
| 3 oz | 85g | Cream cheese |
| 1 tablespoon | 15ml | Sour cream |
| 3 | Sugar substitute | |
| Filling | ||
| 2 | Bartlett, Anjou or Bosc pears - cored, and (small) | |
| Thinly sliced lengthwise | ||
| 1/3 cup | 65g / 2.3oz | Sugar substitute - plus |
| 1 tablespoon | 15ml | Sugar substitute - divided |
| 2 tablespoons | 30ml | Cognac or brandy |
| 1/2 teaspoon | 2.5ml | Almond extract - divided |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 8 oz | 227g | Cream cheese - room temperature |
| 1 | Egg | |
| 2 tablespoons | 30ml | No-sugar-added apricot jam |
| 2 tablespoons | 30ml | Sliced natural almonds |
For crust: Heat oven to 350 degrees. With an electric mixer on medium, beat bake mix, butter, cream cheese, sour cream and sugar substitute until well combiend. Pat dough on bottom and and 1/2-inch up sides of a 10-inch tart pan. Prick dough and chill in freezer, while preparing filling.
For filling: In a small bowl, toss pear slices with 1 tablespoon of the sugar substitute, Cognac, 1/4 teaspoon of the almond extract and ground ginger until evenly distributed. Set aside. With the mixer, beat cream cheese until soft and creamy. Add remaining 1/3 cup sugar substitute; beat until smooth. Add egg and remaining 1/4 teaspooon almond extract; beat until smooth. Scrape down sides of bowl as needed. Pour cream cheese mixture into chilled tart shell.
Arrange pears on top of cream cheese mixture in slightly overlapping concentric circles. If there is liquid left from the pears, pour it evenly over the tart. Bake 30 minutes, or until cheese mixture is just set. Remove from oven and place on a wire cooling rack.
Melt jam with 2 teaspoons hot water. Brush over hot tart and sprinkle with almonds. Let tart cool completely before serving.
This recipe yields 6 servings.
Carbohydrates: 14.5 grams
Net Carbs: 11.5 grams
Fiber: 3 grams
Protein: 14.5 grams
Fat: 29.5 grams
Calories: 385
Source:
Atkins Cookbook at http://atkinscenter.com
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