RASPBERRY PEAR TART
- Serves : 10
- 1 1/2 cups Arrowhead Mills stone ground organic whole wheat flour
- 1 cup Quaker quick cooking oats
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1 teaspoon baking powder
- 2 tablespoons canola oil
- 2 tablespoons water
- 1/4 cup unsweetened applesauce
- 1/2 teaspoon almond extract
- wax paper
- cooking spray
- 1/2 cup Wilkins Sons seedless raspberry preserves
- 1 large ripe pear such as Comice or Bosc washed
Make the dough for the crust by combining the flour, oats, sugar, brown sugar, and baking powder in a large bowl. Mix with a fork. Pour in the oil, water, applesauce, and almond extract. Combine ingredients using your hands. Work into 2 balls, one slightly larger than the other, and wrap in wax paper. Refrigerate for 30 to 60 minutes.
Preheat the oven to 375 F. Spray a 9 inch round tart pan with cooking spray. Remove dough from refrigerator. Press larger ball into the bottom of the pan.
Spread the raspberry jam over the crust. Use an apple wedger to cut the pear into thin slices or, quarter the pear, remove the core, and thinly slice the wedges lengthwise. Arrange the slices in a fan, starting on the outside of the pan and moving inward. Fill in any inchholes inch with extra pieces of pear.
Roll out the remaining dough ball and fit it over the top of the tart. You may pinch out a pattern of holes in the top, if desired.
Bake for 35 to 45 minutes, until the crust is firm. Cool to warm or room temperature. Cut into 10 slices 5 cuts. Serve within several hours of baking.