RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Pie/Tart: Pear-Poppyseed Tart w/Fresh Fruit - dairy
This is a low fat dessert for modern tastes which retains the symbolism of seeds at Purim. Karen Selwyn * * * * * * * * Pear-Poppyseed Tart with Fresh Fruit 2/3 cup nonfat milk 2 tablespoons poppy seeds 1 jar (4-ounce) baby food pear puree 1 egg white, lightly beaten 3/4 teaspoon vanilla grated zest of 2 lemons 1 1/3 cups cake flour 1 cup sugar 1 teaspoon baking powder 1/4 cup lemon juice assorted fruit (See note) Preheat the oven to 375 degrees. Prepare a shallow fluted 9" diameter tart pan (sometimes called a shortcake pan) with removable bottom by coating lightly with butter or cooking oil. Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Add the pear puree, egg white, vanilla and lemon zest, blending well. Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Add the nonfat milk mixture, and stir until just until blended. Pour the batter into the prepared pan. Bake about 20 minutes or until cake tests done in the center. Shortly before the cake is scheduled to be done baking, combine remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until syrup is clear. When the cake comes out of the oven, let it cool on wire rack in pan 5 minutes. Lift the bottom out from the side ring place the cake back on the wire rack. Brush the warm lemon syrup over top and sides of cake while cake is still warm. Place cake on serving platter. Arrange the fruit in an attractive way on top of cake. Note: This was originally prepared with 1/2 pint raspberries, 1/2 pint blueberries and 2 kiwi fruits, peeled and thinly sliced. Source: Adapted from LOS ANGELES TIMES recipe, 4/30/92
