If you follow this site and baked from the Holiday Section, you have the pecan shortbread recipe. If and I mean a big IF you had any left over, you can use them here. Now you can bake some up and use about 12-14 of them to crush.
- 12 pecan shortbread cookies (it should equal a tad more than 1 1/3 cups of crumbs)
- 1/2 cup flour
- 1/4 cup melted butter
- 8z. light Philadelphia Cream Cheese, room temperature
- 1 large egg
- 1/3 cup caramel topping
- 2 Granny Smith apples, peeled and cored, cut into wedges
- 2 red skinned Pears, cored and cut into wedges
- 2 tbsp. butter
- 1 tbsp. lime juice
- 2-3 tbsp. caramel topping
Preheat oven to 350 degrees. In a bowl, crush the cookies and add the flour and melted butter and pat into a 10 inch tube pan and up the sides.
In your mixer, cream the cheese on high for about 30 seconds and add the egg and the caramel sauce and beat until super smooth. Spread on the bottom of the crust. Bake for about 10 minutes until the center looks set. Cool on a rack and then cover with plastic wrap and place in the refrigerator for a couple of hours.
In a skillet, cook the pears and apples in 2 tbsp. of butter until tender (about 8-10 minutes). Stir occasionally and add the lemon juice, stirring to blend.
Spoon the mixture on top of the chilled tart and drizzle the remaining caramel topping.
Wonderful on a beautiful, warm Spring day on the deck or at least in the kitchen with all the windowns open and breathe in the fresh air after a long winter of stuffy house.