Pear tartlets (diabetics)

Name: Pear tartlets (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 100 g Flour; 50 g Butter or margarine; 24 g Fructose; 7-10 Tbsp grated peel and juice of 1/2 lemon; 1 Egg Yolk; 7-10 Tbsp Grease; 3 (approx. 350 g) small, ripe peeled and cleaned pears; 60 g Apricot Jam; 30 g Cranberries

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

100 g Flour
50 g Butter or margarine
24 g Fructose
7-10 Tbsp grated peel and juice of 1/2 lemon
1 Egg Yolk
7-10 Tbsp Grease
3 (approx. 350 g) small, ripe peeled and cleaned pears
60 g Apricot Jam
30 g Cranberries

Directions

1
Knead flour, fat, fructose, lemon peel and egg yolk. Cover and chill for approx. 30 minutes. Divide the dough into 6 portions and cover with round foil between two layers (approx. 13 cm Ø)
2
roll out. Grease 6 tartlet cups (10 cm Ø). Put the dough plates into the moulds and press them lightly. Prick the bases several times with a fork. Cover with a piece of baking paper and weigh down with baking pulses. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes "blind".
3
Remove baking parchment and pulses. Cut pear quarters into thin slices and sprinkle with lemon juice. Cover the tartlet bottoms with the pear slices and bake for another 10-15 minutes. Heat up the jam, spread it on the still warm tartelettes, let the tartlets cool down and remove them from the tins. Spread the cranberries on top