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Name: Pear and Anise Skillet Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 c All purpose flour; 6 Med. size ripe pears (appr.; 1 ts Anise seeds, crushed; 1/2 ts Anise seeds, crushed; 1/2 ts Baking Powder; 1/4 c Margarine, cut int 4 pcs &; 2 tb Cornstarch; 1 ts Margarine; 2 ts Grated lemon rind, divided; 2 3/4 2 3/4 lbs); Chilled; 1/4 c Plus 3 T sugar, divided; 2 tb Plus 1 t ice water

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INGREDIENTS

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

Servings

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

NOTES

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Pear and Anise Skillet Tart

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

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

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Serving Size: 1 Serving (14g)
Recipe Makes: 10 Servings

Calories: 55
Calories from Fat: 8 (15%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 27.3mg		1 %
Potassium 13.5mg		0 %
Total Carbohydrate 10.3g		3 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 9.9g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 55

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