Recipe By : Homemaker's Oct/97
Serving Size : 12 Preparation Time :0:20
Categories : Dessert Homemaker's Magazine
Pies And Tartes
Amount Measure Ingredient -- Preparation Method
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**Formatted By Carole Walberg**
1 Cup dried apricots -- sliced
1/2 Cup apple cider
1/2 Cup butter
1/4 Cup granulated sugar
1 1/4 Cups all-purpose flour
3 Large Bosc Pears, Peeled -- Thinly Sliced
1/3 Cup Plain Yogurt
2 Tbsp milk
1/2 Cup brown sugar -- packed
2 Tbsp all-purpose flour
2 Tbsp butter
In small saucepan combine apricots and cider. Cover and bring to a
boil; reduce heat and simmer for 3 minutes. Remove from heat and let
cool while making crust. For crust: in bowl, cream together 1/2 cup
butter and granulated sugar- add 1 1/4 cups flour and blend until
mixture is crumbly.
Press evenly into bottom and halfway up sides of 10-inch flan pan
with removable base. Bake in 375F (190C) oven for 10 to 15 minutes
or until light golden in color, remove from oven. Spread apricots
evenly in crust.
Arrange pear slices, slightly overlapping, on top. Mix yogurt with
milk, drizzle over pears. In small bowl, mix together brown sugar and
2 tbsp flour; add 2 tbsp butter and blend with fork until crumbly.
Sprinkle over filling. Bake in 375F oven for 40 minutes or until
pears are tender. Let cool on rack.
Makes 12 servings Preparation time: 20 minutes Baking time: 50
minutes
Per serving: 240 calories, 1Og fat, 36g carbohydrate, 2g protein.
