| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Low-fat/low, Pies & past, Fruits |
8 |
Servings |
INGREDIENTS
| 8 |
|
Sheets phyllo dough |
| 2 |
ts |
Granulated sugar — divided |
| 1/3 |
c |
Vanilla wafer crumbs — |
|
|
Plus |
| 4 |
ts |
Vanilla wafer crumbs |
| 3 |
lg |
Pears |
| 2 |
tb |
Apricot preserves |
| 2 |
ts |
Light margarine |
| 1/8 |
ts |
Cinnamon |
|
|
Confectioner's sugar |
INSTRUCTIONS
1. Heat oven to 350F. Lightly coat large cookie sheet with vegetable
cooking spray.
2. Place 2 phyllo sheets on cookie sheet; spray again. Sprinkle with 1/2
teaspoon sugar and 1 teaspoon wafer crumbs. Repeat, layering phyllo 2
sheets at a time, sugar crumbs, overlapping phyllo each time to make a full
circle.
3. Crumple edges of phyllo toward center to form a ruffled 10-inch round
crust. Spray edge lightly. Bake 8 minutes.
4. Peel, core, and thinly slice 2 pears. Core and slice remaining pear.
Sprinkle remaining 1/3 cup wafer crumbs evenly over flat area of crust.
Arrange peeled and unpeeled pears alternately in circle on top.
5. Heat apricot preserves, margarine, and cinnamon in saucepan over low
heat until melted; brush over pears. Bake tart 20-25 minutes, until pears
are tender. Sprinkle tart with confectioners' sugar. Serve warm.
Recipe By : Ladies' Home Journal
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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