Pear or Apple Tart with Pecan Pumpkin Butter


1½ cups all purpose flour
3 tbsp granulated sugar
¾ cup butter, softened
2 tbsp. lemon juice
Muirhead  Pecan Pumpkin Butter
5 or 6 apples or pears, peeled, cored, and sliced ½" thick

For the Topping
¼ cup granulated sugar
1 tbsp all purpose flour
1/3 cup currant jelly

Preheat oven to 375° F. Combine flour, sugar, butter and lemon juice in food processor or mixer. Press dough into 11-inch round flan pan with a removable bottom. Bring pastry to top edge of flan pan to form ¼ inch crust rim. Bake for seven minutes.

Spread a layer of Muirhead  Pecan Pumpkin Butter on crust bottom to your taste preference. Arrange fruit slices in rings to form a pretty pattern. Combine sugar and flour, sprinkle over fruit. Cover with aluminum foil and bake at 375° F for 25 minutes. Remove foil and continue baking five to ten minutes until crust is golden.

Melt currant jelly on low heat in sauce pan and brush over fruit to glaze. When cool, remove flan ring and place on serving plate. Serves 8 to 10.

Muirhead  – early 1990s
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803