Macadamia-Pear Tart

• 1/2 c. unsifted flour
• 1/2 c. coarsely chopped Macadamia nuts (about 2.25 oz.)
• 1 egg
• 3 ripe Bartlett pears, peeled, halved and cored
• 1/2 c. plus 1 tsp. sugar
• 1/2 tsp. baking powder
• 1/2 c. milk
• 1 tsp. vanilla

1. Preheat oven to 350u0b0.
2. Butter pie or tart pan.
3. Combine flour, the 1/2 cup sugar, nuts and baking powder.
4. Stir well.
5. Stir together milk, egg and vanilla in small bowl until blended.
6. Add to flour mixture and stir until smooth.
7. Place each pear half, cut side down, on cutting board.
8. Cut crosswise into 1/4-inch slices.
9. Slide spatula under pear to keep it in its original shape and place in buttered pan with stem end facing toward center. Pour batter over pears.
10. Sprinkle tops of pears with remaining 1 teaspoon sugar.
11. Bake in 350u0b0 oven for 35 to 40 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool completely on wire rack.
12. Cover and refrigerate until well chilled.
13. Can be stored in refrigerator for up
14. to 3 days.
15. Serves six.
16. Each serving:
17. 255 calories, 4 g protein, 9 g fat, 40 g carbohydrates, 148 mg sodium, 48 mg cholesterol.

flour, nuts, egg, bartlett, sugar, baking powder, milk, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911952 (may not work)