Pear And Anise Skillet Tart

When you are forgotten or neglected or purposely set at naught, and you sting and hurt with the insult or the oversight, but your heart is happy, being counted worthy to suffer for Christ-that is dying to self. When your good is evil spoken of, when your wishes are crossed, your advice disregarded, your opinions ridiculed and you refuse to let anger rise in your heart, or even defend yourself, but take all in patient loving silence-that is dying to self. When you lovingly and patiently bear any disorder, any irregularity, or any annoyance, when you can stand face to face with waste, folly, extravagance, spiritual insensibility, and endure it as Jesus endured it-that is dying to self. When you are content with any food, any offering, any raiment, any climate, any society, any attitude, any interruption by the will of God-that is dying to self. When you never care to refer to yourself in conversation, or to record your own good works, or itch after commendation, when you can truly love to be unknown-that is dying to self. When you see your brother prosper and have his needs met and can honestly rejoice with him in spirit and feel no envy nor question God, while your own needs are far greater and in desperate circumstances-that is dying to self. When you can receive correction and reproof from one of less stature than yourself, can humbly submit inwardly as well as outwardly, finding no rebellion or resentment rising up within your heart-that is dying to self.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Desserts, Fruits, Low-cal, Tarts	10	Servings

INGREDIENTS

1	c	All purpose flour
1/4	c	Plus 3 T sugar, divided
2	t	Grated lemon rind, divided
1/2	t	Anise seeds, crushed
1/2	t	Baking powder
1/4	c	Margarine, cut int 4 pcs &
		Chilled
2	T	Plus 1 t ice water
6		Med. size ripe pears, appr.
		2 3/4 lbs), 2 3/4 lbs
2	T	Cornstarch
1	t	Anise seeds, crushed
1	t	Margarine

INSTRUCTIONS

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 mixture 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 mixture is crumbly. (Do  not
form into a ball) Gently press mixture 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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 77 Calories From Fat: 5 Total Fat: <1g Cholesterol: 0mg Sodium: 29.6mg Potassium: 24.6mg Carbohydrates: 16.6g Fiber: <1g Sugar: 5.4g Protein: 1.4g