Pear And Anise Skillet Tart

  • on February 15, 2007
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Ingrients & Directions

1 c All purpose flour
1/4 c Plus 3 T sugar, divided
2 ts Grated lemon rind, divided
1/2 ts Anise seeds, crushed
1/2 ts Baking powder
1/4 c Margarine, cut int 4 pcs &
2 tb Plus 1 t ice water
6 Med. size ripe pears (appr.
2 3/4 lbs)
2 tb Cornstarch
1 ts Anise seeds, crushed
1 ts Margarine

Combine flour, 1 Tb sugar, 1 ts lemon rind, 1/2 ts anise seeds, and baking
powder in a large bowl; cut in 1/4 c chilled margarine with a pastry
blender until mixture resembles course meal and is pale yellow. Sprinkle
ice water, 1 ts at a time, over surface; toss with a fork until dry
ingredients are moistened and mixture is crumbly. (Do not form into a ball)
Gently press mixture into a 4″ circle on heavy duty plastic wrap; cover
with additional plastic wrap. Roll dough, still covered, into a 10 1/2″
circle. Place dough in freezer 30 minutes or until plastic wrap can be
removed easily. Peel, core amd cut each pear into 8 wedges. Combine pears,
remaining ts lemon rind, cornstarch, and 1 ts anise seeds in a large bowl;
toss gently to coat. Set aside. Wrap handle of 10″ nonstick skillet with
aluminum foil. Combine 1/4 c sugar and 1 Tb margerine in skillet, and place
over medium heat. Carmelize by stirring often until sugar melts and is
lightly golden. Remove from heat. Arrange pear wedges spoke-fashion on top
of the carmelized sugar, working from the center of the skillet to the
edge. Place each pear wedge with the rounded side down and the pointed end
toward the center of the skillet. Sprinkle remaining 2 Tb sugar over pears,
set aside. Remove bottom sheet of plastic wrap from pastry dough. Place
dough on top of pears in skillet,gently tucking dough between pears around
the edge of skillet. Remove top sheet of plastic wrap. Cut slits in dough
for steam to escape. Bake at 375D for 40 minutes or until pastry is lightly
browned. When tart can be shaken loose from pan, invert onto a serving
platter. Serve warm.

(About 191 calories per serving) Protein 1.7/Fat 6.3/Carbo 34/Cholesterol
0/Iron 0.9/Sodium 82/Calcium 27

Cooking Light Magazine

10 Servings

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