Almond Pear Tart
A good way to include fruit in your diet using canned fruits which are always available. Try substituting peaches or any other canned fruit that you enjoy.
1¼ cups sliced almonds
3/4 cup sugar or sugar substitute
1/3 cup whole grain pastry flour or oat flour
Dash of salt
4 tablespoons canola oil margarine, melted
2 eggs
¼ cup low fat milk
1 15-oz can pear halves, drained
2 tablespoons raw (turbinado) sugar
Combine almonds and sugar in a blender or food processor; blend until almonds are finely chopped. Place in a mixing bowl and stir in flour and salt. In a separate bowl, whisk 4 tablespoons of the melted margarine with eggs and milk. Combine with almond mixture and pour into a 9-inch fluted tart pan, preferably with removable bottom (for presentation). Slice the pear halves thinly and place in circular design over the batter. Sprinkle the top with a little raw sugar or regular sugar.
Bake at 350 degrees for 40-45 minutes until crust is golden brown. Serve warm with your favorite low fat ice cream or sorbet.
1¼ cups sliced almonds
3/4 cup sugar or sugar substitute
1/3 cup whole grain pastry flour or oat flour
Dash of salt
4 tablespoons canola oil margarine, melted
2 eggs
¼ cup low fat milk
1 15-oz can pear halves, drained
2 tablespoons raw (turbinado) sugar
Combine almonds and sugar in a blender or food processor; blend until almonds are finely chopped. Place in a mixing bowl and stir in flour and salt. In a separate bowl, whisk 4 tablespoons of the melted margarine with eggs and milk. Combine with almond mixture and pour into a 9-inch fluted tart pan, preferably with removable bottom (for presentation). Slice the pear halves thinly and place in circular design over the batter. Sprinkle the top with a little raw sugar or regular sugar.
Bake at 350 degrees for 40-45 minutes until crust is golden brown. Serve warm with your favorite low fat ice cream or sorbet.