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Pomegranate Painted Pear Tart

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Submitted by: Jackie DeCicco

 

Cinnamon and sugar flavored pita chips form a crust for this light yogurt, pear and pomegranate flavored tart.
 

Ingredients

  • 1 6 ounce package cinnamon and sugar flavored pita chips
  • 3 tablespoons sugar
  • 6 tablespoons butter melted, plus 1 teaspoon for buttering pan
  • 9 canned pear halves
  • 1 6 ounce container honey flavored thick Greek style yogurt
  • 1 cup pomegranate juice
  • 3 tablespoons sliced almonds

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Method

Preheat oven to 350 degrees. Break up pita chips in package, and pour contents into a food processor. Process until very finely ground. Add sugar and process until completely blended. Add melted butter and process until mixed. Butter a 9 inch tart pan with a removable bottom. Pour mixture into pan, and using a fork, pat firmly and evenly to form a crust. Push mixture up sides 3/4 of a inch form a rim. Place on a baking sheet and bake 15 minutes, or until lightly browned, then let cool. Heat pomegranate juice in a small saucepan on medium heat. Let simmer about 15 minutes, until it reduces to about 1/4 the original volume and into a medium thick syrup. Remove from heat and let cool. Spread yogurt evenly on bottom of cooled tart crust. Dry pear halves with paper towels and place flat side down on a cutting board. Make 5 vertical cuts from bottom of each pear, leaving 1 inch connected at stem end. With a flexible spatula, fan slices out, then carefully lift a pear half and place on center of yogurt layer. Place fanned pear halves evenly spaced around tart, with stem ends pointing toward center. With a pastry brush, paint pears with pomegranate syrup, then sprinkle with sliced almonds. Cut into 8 wedges and serve.

 

Notes: This tart is best served the day it is made.

 

Number of Servings: 8

 

Submitted by: Jackie DeCicco ()

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