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Preheat the oven to 350F.
Coat a 10" tart pan with cooking spray.
1 cup whole grain pastry flour
1/4 tsp. salt
1/8 tsp. ground nutmeg
2 tbsp. canola oil
2 tbsp. chilled butter, cut into small pieces
3 tbsp. fat-free sour cream
2-2 1/2 tsp. ice water
6 ripe pears, peeled, halved, cored, and thinly sliced
1/3 cup chopped walnuts
1/4 cup packed light brown sugar
1/4 cup apple jelly, melted
12 servings
In a food processor, combine the flour, salt and nutmeg.
Pulse until blended.
Add the oil and butter.
Pulse until the mixture resembles coarse crumbs.
Add the sour cream and 2 tbsp. of the water.
Pulse just until the dough forms large clumps. (Add a few drops of water if the dough seems dry.)
Form into a ball and flatten into a disk.
Cover and refrigerate for 15 minutes.
Roll the dough into an 11" circle.
Place in the prepared pan.
Firmly press the dough against the bottom and sides of the pan.
Trim the edges.
Arrange the pears in the crust in a decorative pattern.
Sprinkle with the walnuts and brown sugar.
Bake for 45 minutes, or until the pears are tender and the pastry is golden.
Cool on a rack for 10 minutes.
Brush with the jelly.
Cool for at least 2 hours before serving.
Coat a 10" tart pan with cooking spray.
1 cup whole grain pastry flour
1/4 tsp. salt
1/8 tsp. ground nutmeg
2 tbsp. canola oil
2 tbsp. chilled butter, cut into small pieces
3 tbsp. fat-free sour cream
2-2 1/2 tsp. ice water
6 ripe pears, peeled, halved, cored, and thinly sliced
1/3 cup chopped walnuts
1/4 cup packed light brown sugar
1/4 cup apple jelly, melted
12 servings
In a food processor, combine the flour, salt and nutmeg.
Pulse until blended.
Add the oil and butter.
Pulse until the mixture resembles coarse crumbs.
Add the sour cream and 2 tbsp. of the water.
Pulse just until the dough forms large clumps. (Add a few drops of water if the dough seems dry.)
Form into a ball and flatten into a disk.
Cover and refrigerate for 15 minutes.
Roll the dough into an 11" circle.
Place in the prepared pan.
Firmly press the dough against the bottom and sides of the pan.
Trim the edges.
Arrange the pears in the crust in a decorative pattern.
Sprinkle with the walnuts and brown sugar.
Bake for 45 minutes, or until the pears are tender and the pastry is golden.
Cool on a rack for 10 minutes.
Brush with the jelly.
Cool for at least 2 hours before serving.
