Easy Blueberry Pear Tart Recipe | Quick & Delicious

Blueberry-Pear Tart

Bake Time 12 minutes
Prep Time 10 minutes
Chill Time 2 hours

YIELD Makes 8 servings

INGREDIENTS

1 refrigerated pie crust 1 medium fully ripened pear, peeled, cored and thinly sliced 8 ounces fresh or thawed frozen blueberries or blackberries 1/3 cup no-sugar-added raspberry fruit spread 1/2 teaspoon grated fresh ginger

PREPARATION:

1. Preheat oven to 450°F.
2. Spray 9-inch tart pan with nonstick cooking spray. Place dough in pan; press against side of pan to form 1/2-inch edge. Prick dough with fork. Bake 12 minutes. Remove pan to wire rack; cool completely.
3. Arrange pears on bottom of cooled crust; top with blueberries.
4. Place fruit spread in small microwavable bowl. Cover with plastic wrap; microwave on HIGH 15 seconds; stir. If necessary, microwave additional 10 to 15 seconds or until spread is melted; stir. Add ginger; stir until blended. Let stand 30 seconds to thicken slightly. Pour mixture over fruit in crust. Refrigerate 2 hours. (Do not cover.) Cut into 8 slices before serving.

This recipe appears in: Pies & Tarts NUTRITIONAL INFORMATION: Serving Size: 1 slice tart (1/8 of total recipe) Fiber 2 g Carbohydrate 28 g Cholesterol 5 mg Saturated Fat 3 g Total Fat 7 g Calories from Fat 36 % Calories 179 Protein 1 g Sodium 101 mg DIETARY EXCHANGE: Fat 1 Fruit 1 Starch 1