Ingredients:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup canola oil
1 teaspoon almond extract
3 -4 tablespoons ice water
3 pears
1/4 cup Splenda granular, sugar substitute, no calorie sweetener ( granular form not liquid)
2 tablespoons no-sugar-added apricot jam, melted
1 tablespoon dried cranberries
1 tablespoon slivered almonds (optional)
lemon juice ( only added to water bath to stop pears from turning brown)
Directions:
Preheat oven to 350 F.
Lightly coat baking sheet with non stick cooking spray.
In a medium bowl, mix together flour and salt.
While stirring flour mixture briskly with fork, drizzle in oil a little at a time, stirring until mixture resembles coarse crumbs.
Add almond extract and water a tablespoon at a time, adding just enough water for tough to come together.
Shape dough into a disc.
Wrap in in waxed paper or plastic; refrigerate one hour or until firm.
While dough chills, peel pears and slice in half lengthwise.
Core pears by cutting a V-shaped wedge lengthwise from the center of the cut side of each pear.
Place the pear halves in a bowl of water mixed with a little lemon juice.
On baking sheet, roll out dough int a rectangle.
Drain pears and and slice thinly.
Insert knife blade under the slices and lift onto dough.
Repeat with remaining slices.
Fold dough edges up and over pears about a 1/2 inch or so to form a border.
You can leave the edge plain or notch or flute it like you would a pie crust if you choose to make it look fancy.
This is an open fruit cake so Pears will not be entirely covered by dough.
Sprinkle pears with Splenda.
Brush pears with melted preserves.
Sprinkle pears with cranberries and slivered almonds if using.
Bake at 350 F 30 minutes or until top is golden brown.
Cool on wire rack.
Slice into squares to serve.
Can be served warm or room temperature.
Servings: 10
Time preparation: 20 min.
Time total: 50 min.