Honey Pear and Hazelnut Tart Serving(s) 8
By The Homemakers Test Kitchen
The fat content of this elegant soft-textured fruity tart is derived mainly from the hazelnuts, so it is unsaturated and essential to a well-rounded and heart-healthy diet. The nut crust is not as crisp as a traditional crumb crust, but it is flavourful. For extra flavour, use a fragrant honey, such as Canadian wildflower or borage, or Greek wild thyme honey.
Ingredients
• 1 cup (250 mL) hazelnuts
• 2 tbsp (30 mL) liquid honey
• 1/4 tsp (1 mL) ground cardamom or cinnamon
• Filling:
• 4 firm Bosc pears
• 1/2 cup (125 mL) light cream cheese
• 3 tbsp (45 mL) fat-free plain yogurt
• 2 tbsp (30 mL) hazelnut liqueur
• 1/2 tsp (2 mL) vanilla
• 3 tbsp (45 mL) liquid honey
Preparation
Crust: On baking sheet, toast nuts in 350°F (180°C) oven until fragrant and golden, about 6 minutes. Transfer nuts to tea towel; rub until as much of the skins are removed as possible. Let cool. Transfer to food processor with honey and cardamom. Pulse until nuts are finely ground and handful of mixture clumps together.
Scrape into parchment paper–lined 9-inch (23 cm) springform pan; using dampened hands, press firmly to bottom to form crust. Bake in 350°F (180°C) oven until deep golden, 10 to 12 minutes. Let cool on rack.
Filling: Peel pears; halve lengthwise and scoop out core with melon baller or small spoon. Place one half on cutting board, cut side down. Using thin-bladed knife, slice thinly, crosswise, keeping shape intact; gently press down on sliced pear half, fanning the slices toward wide end. Slide spatula or palette knife under pear slices and transfer to rimmed baking sheet. Repeat with remaining halves.
Broil pears until golden brown on top and tender, 5 to 6 minutes. Let cool on baking sheet. (Make-ahead: Cover with plastic wrap and refrigerate for up to 1 day.)
In food processor, pulse together cream cheese, yogurt, liqueur, vanilla and 1 tbsp (15 mL) of the honey until smooth. Spread over crust. Slide spatula or palette knife under one pear fan and transfer to crust, with narrow end facing centre; repeat with remaining fans until crust is full.
Drizzle remaining honey over top of pears. Refrigerate until filling is set, about 30 minutes. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 2 hours.)
Makes 8 servings.
Source
Homemakers Magazine: November 2004
Nutritional information
Per serving: about 246 cal, 4 g pro, 14 g total fat (2 g sat. fat), 27 g carb, 3 g fibre, 9 mg chol, 106 mg sodium. % RDI: 5% calcium, 6% iron, 2% vit A, 5% vit C, 8% folate.
By The Homemakers Test Kitchen
The fat content of this elegant soft-textured fruity tart is derived mainly from the hazelnuts, so it is unsaturated and essential to a well-rounded and heart-healthy diet. The nut crust is not as crisp as a traditional crumb crust, but it is flavourful. For extra flavour, use a fragrant honey, such as Canadian wildflower or borage, or Greek wild thyme honey.
Ingredients
• 1 cup (250 mL) hazelnuts
• 2 tbsp (30 mL) liquid honey
• 1/4 tsp (1 mL) ground cardamom or cinnamon
• Filling:
• 4 firm Bosc pears
• 1/2 cup (125 mL) light cream cheese
• 3 tbsp (45 mL) fat-free plain yogurt
• 2 tbsp (30 mL) hazelnut liqueur
• 1/2 tsp (2 mL) vanilla
• 3 tbsp (45 mL) liquid honey
Preparation
Crust: On baking sheet, toast nuts in 350°F (180°C) oven until fragrant and golden, about 6 minutes. Transfer nuts to tea towel; rub until as much of the skins are removed as possible. Let cool. Transfer to food processor with honey and cardamom. Pulse until nuts are finely ground and handful of mixture clumps together.
Scrape into parchment paper–lined 9-inch (23 cm) springform pan; using dampened hands, press firmly to bottom to form crust. Bake in 350°F (180°C) oven until deep golden, 10 to 12 minutes. Let cool on rack.
Filling: Peel pears; halve lengthwise and scoop out core with melon baller or small spoon. Place one half on cutting board, cut side down. Using thin-bladed knife, slice thinly, crosswise, keeping shape intact; gently press down on sliced pear half, fanning the slices toward wide end. Slide spatula or palette knife under pear slices and transfer to rimmed baking sheet. Repeat with remaining halves.
Broil pears until golden brown on top and tender, 5 to 6 minutes. Let cool on baking sheet. (Make-ahead: Cover with plastic wrap and refrigerate for up to 1 day.)
In food processor, pulse together cream cheese, yogurt, liqueur, vanilla and 1 tbsp (15 mL) of the honey until smooth. Spread over crust. Slide spatula or palette knife under one pear fan and transfer to crust, with narrow end facing centre; repeat with remaining fans until crust is full.
Drizzle remaining honey over top of pears. Refrigerate until filling is set, about 30 minutes. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 2 hours.)
Makes 8 servings.
Source
Homemakers Magazine: November 2004
Nutritional information
Per serving: about 246 cal, 4 g pro, 14 g total fat (2 g sat. fat), 27 g carb, 3 g fibre, 9 mg chol, 106 mg sodium. % RDI: 5% calcium, 6% iron, 2% vit A, 5% vit C, 8% folate.