Maple-pecan tart

8 Servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour, divided
3½ tablespoon Ice water
1 teaspoon Sugar
¼ teaspoon Salt
3 tablespoons Vegetable shortening
Vegetable cooking spray
1 cup Low-fat granola, (without raisins)
1 cup Maple syrup
2 teaspoons Vanilla extract
⅛ teaspoon Salt
3 Egg whites
1 Egg
⅓ cup Chopped pecans

Directions

Combine ¼ cup flour and ice water, stirring with a wire whisk until well blended; set aside.

Combine remaining ¾ cup flour, sugar, and ¼ teaspoon salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill 30 minutes.

Roll chilled dough, still covered, into an 11-inch circle. Remove one sheet of plastic wrap; fit the dough into a 9-inch round tart pan coated with cooking spray, and remove top sheet of plastic wrap. Sprinkle granola into pastry shell, using fingers to break up large pieces.

Combine maple syrup and next 4 ingredients; stir well with a wire whisk, and pour into pastry shell. Sprinkle pecans over maple syrup mixture. Place tart pan on a baking sheet; bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees, and bake an additional 20 minutes or until filling is set.

Let cool completely on a wire rack. Yield: 8 servings (serving size: 1 wedge).

Per serving: 311 Calories; 11g Fat (32% calories from fat); 6g Protein; 48g Carbohydrate; 25mg Cholesterol; 133mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 119 Posted to MC-Recipe Digest V1 #431 by igor@... on Jan 28, 1997.

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