Pinwheel Pear Tart

Makes 8 servings

Ingredients:

¼ cup sugar

1 tablespoon all-purpose flour

1 teaspoon finely shredded lemon peel

¼ teaspoon nutmeg

3 pears, cored and sliced

1 rolled refrigerated unbaked piecrust Milk Coarse or granulated sugar

Method:

1 Heat oven to 375°F. Line a baking sheet with parchment paper; set aside.

2 In a large bowl, stir together the sugar, flour, lemon peel, and nutmeg. Add pears and toss to coat.

3 Unroll the piecrust on the prepared baking sheet. Arrange pears, as shown, in a pinwheel shape in the center of the crust, leaving a 1½-inch border of dough exposed. Moving in a clockwise direction, fold the dough toward the center, pleating as necessary. When you’re finished, the opening with the pears in the middle should measure about 5 inches wide. Brush the pastry with milk and sprinkle with coarse sugar.

4 Bake tart for about 40 minutes, or until pastry is golden and pears are tender. Serve warm or at room temperature.

Nutrition per serving: 240 calories; 1g protein; 8g fat (3g saturated fat); 40g carbohydrate; 3g fiber; 11mg calcium; 0mg iron; 186mg sodium.

kitchen tip:

Pears and apples quickly turn brown when they’re cut and exposed to air. To prevent browning, toss the sliced fruit with a small amount of lemon juice. A teaspoon would work in this recipe the fruit is flavored with lemon peel anyway, so you won’t even notice it.

Pinwheel Pear Tart