Pear, Rhubarb and Raspberry Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:1 1/3 cup flour1 tbsp sugar1 tbsp splenda1/2 cup Smart Balance Light Buttery SpreadFilling:4 firm Red D'Anjou pears -- peeled, cored, and sliced4 stalks fresh rhubarb -- washed, trimmed and sliced into 1/2" pieces2/3 cup flour1/2 cup sugar1/2 cup splenda1.5 tbsp cinnamon2 tbsp finely grated orange peel10-15 fresh or partially thawed whole raspberries for decoration
A French tart is all about the presentation, and to do this you need to be able to remove the tart in its entirety from the pan in which you cook it. Therefore, a true tart pan or springform style pan works best. However, you can also use a straight sided or fluted cake pan lined with parchment paper -- simply let the cooked tart cool completely then gently lift it out of the pan with the paper. This recipe is for a 10" tart.
Crust:
Preheat the oven to 400 F. In a mixing bowl, combine the flour, sugar and splenda. Mix in the Smart Balance Light Buttery Spread and knead until doughy and not too sticky. If it's too sticky, add a little more flour. If it gets too dry, add a little water. Once to the desired consistency, transfer to a lightly floured surface and roll out with a rolling pin until about 1/4" thickness. Carefully transfer it to the tart pan (or parchment lined caked pan) and press it into the bottom and sides (grooves) of the pan. Trim any excess from the top. Lightly prick the bottom of the crust. Bake for 8-10 minutes at 400 F or until crust is set.
Filling
Reduce the oven heat to 350 F. Mix the sliced pears, rhubarb, sugar, splenda, and cinnamon well in a large mixing bowl, ensuring the pears and rhubarb are well coated. Do not just dump the mixture into the crust! Instead, pick each piece out individually and arrange in the crust. To achieve the rosette, I made concentric rings of pears and rhubarb (1 ring of pears, 1 ring of rhubarb, and so on) layered until I had roughly 3-4 layers deep. Don't be afraid to layer the tart above the edge of the crust as the fruit will cook down during the baking process. Once the fruit is layered, sprinkle the grated orange peel over the top then dot with raspberries for decoration.
Bake for approximately 50 minutes on the center shelf, or until pears are cooked through. Let cool for at least 30 minutes before removing from the pan. Makes 8 slices. This tart is great by itself but can also be served with a dollop of light whipped cream (not included in the nutritional breakdown).
Number of Servings: 8
Recipe submitted by SparkPeople user CCEARLS.
Crust:
Preheat the oven to 400 F. In a mixing bowl, combine the flour, sugar and splenda. Mix in the Smart Balance Light Buttery Spread and knead until doughy and not too sticky. If it's too sticky, add a little more flour. If it gets too dry, add a little water. Once to the desired consistency, transfer to a lightly floured surface and roll out with a rolling pin until about 1/4" thickness. Carefully transfer it to the tart pan (or parchment lined caked pan) and press it into the bottom and sides (grooves) of the pan. Trim any excess from the top. Lightly prick the bottom of the crust. Bake for 8-10 minutes at 400 F or until crust is set.
Filling
Reduce the oven heat to 350 F. Mix the sliced pears, rhubarb, sugar, splenda, and cinnamon well in a large mixing bowl, ensuring the pears and rhubarb are well coated. Do not just dump the mixture into the crust! Instead, pick each piece out individually and arrange in the crust. To achieve the rosette, I made concentric rings of pears and rhubarb (1 ring of pears, 1 ring of rhubarb, and so on) layered until I had roughly 3-4 layers deep. Don't be afraid to layer the tart above the edge of the crust as the fruit will cook down during the baking process. Once the fruit is layered, sprinkle the grated orange peel over the top then dot with raspberries for decoration.
Bake for approximately 50 minutes on the center shelf, or until pears are cooked through. Let cool for at least 30 minutes before removing from the pan. Makes 8 slices. This tart is great by itself but can also be served with a dollop of light whipped cream (not included in the nutritional breakdown).
Number of Servings: 8
Recipe submitted by SparkPeople user CCEARLS.
Nutritional Info Amount Per Serving
- Calories: 278.5
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 86.8 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 4.4 g
- Protein: 3.9 g
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