Prep 20 mins
Cook 30 mins
Very nice low calorie and fruit health dessert. Fancy enough for a formal dinner yet light enough for a brunch or seasonal dessert. With no added sugar and the fiber from the pears this is an excellent diabetic dessert as well.
- 1 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄3 cup canola oil
- 1 teaspoon almond extract
- 3 -4 tablespoons ice water
- 3 pears
- 1⁄4 cup Splenda granular, sugar substitute, no calorie sweetener (granular form not liquid)
- 2 tablespoons no-sugar-added apricot jam, melted
- 1 tablespoon dried cranberries
- 1 tablespoon slivered almonds (optional)
- lemon juice (only added to water bath to stop pears from turning brown)
- Preheat oven to 350ºF.
- Lightly coat baking sheet with non stick cooking spray.
- In a medium bowl, mix together flour and salt.
- While stirring flour mixture briskly with fork, drizzle in oil a little at a time, stirring until mixture resembles coarse crumbs.
- Add almond extract and water a tablespoon at a time, adding just enough water for tough to come together.
- Shape dough into a disc.
- Wrap in in waxed paper or plastic; refrigerate one hour or until firm.
- While dough chills, peel pears and slice in half lengthwise.
- Core pears by cutting a V-shaped wedge lengthwise from the center of the cut side of each pear.
- Place the pear halves in a bowl of water mixed with a little lemon juice.
- On baking sheet, roll out dough int a rectangle.
- Drain pears and and slice thinly.
- Insert knife blade under the slices and lift onto dough.
- Repeat with remaining slices.
- Fold dough edges up and over pears about a 1/2 inch or so to form a border.
- You can leave the edge plain or notch or flute it like you would a pie crust if you choose to make it look fancy.
- This is an open fruit cake so Pears will not be entirely covered by dough.
- Sprinkle pears with Splenda.
- Brush pears with melted preserves.
- Sprinkle pears with cranberries and slivered almonds if using.
- Bake at 350ºF 30 minutes or until top is golden brown.
- Cool on wire rack.
- Slice into squares to serve.
- Can be served warm or room temperature.
This was easy to make (especially since I cheated and used a frozen pie crust for the base so I can't comment on the dough). The filling was sweet, but not too sweet, and the jam really added to it. I used the cranberries, but not the almonds. It was delicious warm.