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Pear Raisin Tart




Source of Recipe


Jenny


Recipe Introduction


Origins Unknown


List of Ingredients




Crust
1 3/4 cup Pamela's GF bread mix
4 Tbsp Earth Balance Soy Free
4 Tbsp Spectrum Palm Shortening
1/4 cup ice cold water

Filling
2 cans Bartlet Pear halves in pear juice, sliced
1.5oz box of raisins
1/4 cup of sugar
1/4 cup of corn starch(or potato or tapioca)
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp rum extract



Recipe



Preheat oven to 400 degrees F. Spray tart pan with oil or grease with shortening. Cut Earth balance and shortening into the Pamela's bread mix, until it is in pea sized crumbles, then slowly add ice water until dough forms, if sticky add more mix, if dry add more water. Cover and refrigerate for 30 minutes while you prepare the filling.

Open cans of pears and reserve liquid. Slice pears and add to sauce pan. Sprinkle sugar, nutmeg, cinnamon and rum extract over pears. Add corn starch to liquid from pears and stir until dissolved. Add to pears and heat over medium heat, stir in raisins and keep stirring until it thickens.

Take crust from fridge and roll out or press into tart pan. Bake unfilled crust for 10 minutes, poke holes in crust to keep it from puffing up. Fill with filling and bake an additional 15 minutes.