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Maple-pecan Tart

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Desserts 8 Servings

INGREDIENTS

1 c All-purpose flour, divided
3 1/2 T Ice water
1 t Sugar
1/4 t Salt
3 T Vegetable shortening
Vegetable cooking spray
1 c Low-fat granola, without
raisins
1 c Maple syrup
2 t Vanilla extract
1/8 t 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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