Festive Fruit Tart

360 Grill required

You will need:

• 1 unbaked refrigerated pie crust
• 1 can (16 oz.) cherry pie filling
• 1/2 cup toasted chopped pecans
• 1/4 cup candied orange peel
• 1/4 cup candied lemon peel
• 1 tbsp. fresh lemon juice
• 1 tbsp. milk
• 1 tbsp. granulated sugar
• Confectioners’ sugar

Unroll pie pastry onto lightly floured board. Roll out to 14-inch circle. Roll dough loosely onto floured rolling pin and unroll into ungreased deep baking pan of grill allowing excess pastry to overhang edges of pan.

In large bowl, combine pie filling, pecans, orange and lemon peel and fresh lemon juice. Spoon evenly over pastry. Turn edge of dough over fruit to form pleats. Brush top of dough with milk and sprinkle with granulated sugar.

Place deep baking pan on bottom of grill and top grill plate on top. Close the lid. Bake on high setting for approximately 20 minutes until crust is golden and tart is fully baked.

Cool tart on baking pan placed on wire rack for at least 20 minutes before serving.

Sprinkle evenly with confectioners’ sugar just before serving.

Makes 6 to 8 servings.

Pretty and delicious. Candied fruit is easily available at this time of year.

Grilled Strawberry Maple Shortcake

You will need:

• 1 low fat shortcake
• Cut into 8 slices
• ¼ cup maple syrup
• 2 cups fresh strawberries
• Cleaned & sliced
• 1 cup non fat whipped cream topping

To make:

Preheat the grill, place the shortcake slices on the grill, brush with maple syrup & grill for 3 – 5 minutes, until the cake is toasted & completely warm. Put the slices on individual plates, top with strawberries & cover with whipped topping.

Tags: Breakfast, Dessert, Recipe