| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Desserts, French | 8 | Servings |
INGREDIENTS
| 6 | Pears | |
| OR | ||
| 1 | lb | Fresh cherries |
| 1 | c | Flour |
| 1 | c | Sugar |
| 1 | t | Baking powder |
| 5 | Eggs | |
| 3 | T | Water, approximately |
| pn | Cinnamon | |
| pn | Salt | |
| 1/4 | lb | Butter, softened |
INSTRUCTIONS
Chop unpeeled pears into bite-sized chunks. (Or pit cherries and cut in half.) Arrange the fruit on the bottom of a greased tart pan. To make the pastry, mix all ingredients, except softened butter, with a beater. When well-blended, add butter. Pour batter over the fruit. Bake in a 300'F. oven for 30 minutes. Nutrition analysis per serving: 375 calories; 15.3 grams fat; 161 milligrams cholesterol; 182 milligrams sodium; 36% of calories from fat. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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