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March 2019

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Pear Anise Skillet Tart Recipe

Pear Anise Skillet Tart recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pear Anise Skillet Tart recipe  PDF


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 and amp
Chilled 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 mi ture 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 mi ture is crumbly. (Do not form into a ball) Gently press mi ture 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

Pear Anise Skillet Tart recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
307 people have voted
Last Reviewed on 2019-03-19



Tuesday, Mar 19 2019 Download & Print Pear Anise Skillet Tart recipe  PDF   Desserts recipes RSS   Thumsb up

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