| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour, divided |
| 3 1/2 |
tb |
Ice water |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Vegetable shortening |
|
|
Vegetable cooking spray |
| 1 |
c |
Low-fat granola, (without raisins) |
| 1 |
c |
Maple syrup |
| 2 |
ts |
Vanilla extract |
| 1/8 |
ts |
Salt |
| 3 |
|
Egg whites |
| 1 |
|
Egg |
| 1/3 |
c |
Chopped pecans |
INSTRUCTIONS
Combine 1/4 cup flour and ice water, stirring with a wire whisk until well
blended; set aside.
Combine remaining 3/4 cup flour, sugar, and 1/4 teaspoon salt in a bowl;
cut in shortening with a pastry blender until mixture resembles coarse
meal. Add ice water mixture; mix with a fork until dry ingredients are
moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic
wrap, and cover with additional plastic wrap. Chill 30 minutes.
Roll chilled dough, still covered, into an 11-inch circle. Remove one sheet
of plastic wrap; fit the dough into a 9-inch round tart pan coated with
cooking spray, and remove top sheet of plastic wrap. Sprinkle granola into
pastry shell, using fingers to break up large pieces.
Combine maple syrup and next 4 ingredients; stir well with a wire whisk,
and pour into pastry shell. Sprinkle pecans over maple syrup mixture. Place
tart pan on a baking sheet; bake at 450 degrees for 10 minutes. Reduce heat
to 325 degrees, and bake an additional 20 minutes or until filling is set.
Let cool completely on a wire rack. Yield: 8 servings (serving size: 1
wedge).
Per serving: 311 Calories; 11g Fat (32% calories from fat); 6g Protein; 48g
Carbohydrate; 25mg Cholesterol; 133mg Sodium
Recipe by: Cooking Light, Nov/Dec 1994, page 119
Posted to MC-Recipe Digest V1 #431 by igor@digex.net on Jan 28, 1997.
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