Spiced Pear Tart
Makes 6 to 8 servings
|1/2||cup chopped pecans|
|1/3||cup butter, melted|
|1||cup sour cream|
|1||package (4-serving size) instant vanilla pudding mix|
|2||tablespoons apricot brandy|
|1/3||cup packed dark brown sugar|
|1/4||teaspoon ground ginger|
|1/4||teaspoon ground cinnamon|
|1/8||teaspoon ground cloves|
*Or, substitute 1 (16-ounce) can pear halves, drained and thinly sliced.
- Preheat oven to 350°F. Combine gingersnaps and pecans in food processor or blender; process until finely crushed. Combine crumb mixture and butter in medium bowl. Press firmly onto bottom and up side of 10-inch quiche dish or 9-inch pie plate. Bake 7 minutes; cool completely on wire rack.
- Combine sour cream and half-and-half in large bowl; beat until smooth. Whisk in pudding mix. Add apricot brandy; beat until smooth. Pour into prepared pie crust. Cover; refrigerate several hours or overnight.
- Just before serving, preheat broiler. Peel pears. Cut into thin slices. Arrange in overlapping circles on top of pudding mixture. Combine brown sugar, ginger, cinnamon and cloves in small bowl. Sprinkle evenly over pears. Broil 4 to 6 minutes or until sugar is melted and bubbly. (Watch carefully so sugar does not burn.) Serve immediately.
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