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Miascia (Mixed Fruit Tart)

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • 1/4 cup raisins
  • 1/2 cup boiling water
  • 8 (1-ounce) slices day-old white bread
  • 1 1/2 cups 1% low-fat milk, divided
  • Vegetable cooking spray
  • 1 1/2 cups peeled, chopped Rome apple
  • 1 cup peeled, chopped pear
  • 2 tablespoons all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 2 tablespoons cornmeal
  • 1 teaspoon grated lemon rind
  • 3 eggs, lightly beaten
  • 1/2 cup seedless red grapes, halved
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons olive oil

Nutrition Information

  • calories 207
  • caloriesfromfat 20 %
  • fat 4.5 g
  • satfat 1.2 g
  • monofat 2 g
  • polyfat 0.7 g
  • protein 6.3 g
  • carbohydrate 36.4 g
  • fiber 1.9 g
  • cholesterol 82 mg
  • iron 1.2 mg
  • sodium 155 mg
  • calcium 88 mg

How to Make It

  1. Combine raisins and boiling water; let stand 15 minutes. Drain and set aside.

  2. Trim crusts from bread. Cut each slice into 4 triangles; place in single layer in a 13-x 9-x 2-inch baking dish. Pour 1/2 cup milk over bread; let stand 5 minutes.

  3. Carefully (bread will be soggy) arrange bread triangles in the bottom of a 10-inch quiche dish coated with cooking spray. Top with apple and pear. Place flour in a medium bowl; gradually add remaining milk, stirring with a wire whisk until blended. Stir in 1/4 cup plus 1 tablespoon sugar, cornmeal, lemon rind, and eggs; stir well. Pour milk mixture over apple and pear; top with raisins and grapes, and sprinkle with rosemary. Drizzle oil over mixture; sprinkle with remaining sugar.

  4. Bake at 350º for 50 minutes or until set; cool on wire rack. Cut into wedges.