Like last week, this is also not a healthy recipe. It is amazingly delicious, however. The sauce could easily be used as a soft caramel fudge if you wanted to use it by itself. This recipe does not include any pie crust, so you can make your own or just use store bought. We made our own, and latticed it across the top. It was wonderful.
I saw this in a magazine at work, and decided it looked delicious ( I was not wrong), so I made this for our pre-Thanksgiving party for our friends. As a side note, I used a long tart pan instead of a round one, which I think made it look cool. I didn’t get a picture, but I will be making another one probably next week, so I will update then. Enjoy!
Ingredients:
10 Pecan shortbread cookies, crushed (about 1/3 cup)
1/2 cup flour
1/4 cup butter, melted
8 oz. cream cheese, softened
1 egg
1/4 cup caramel
2 med. firm ripe pears, peeled, cored, & cut into 12 wedges each
2 med. apples, cored & cut into 12 wedges each (leave skin on)
2 tbsp butter
2 tbsp caramel
Directions:
1. Heat oven to 350. In bowl, combine cookies, flour, melted butter. Pat mixture into bottom and sides of either 14×6×1″ (ish) or 10″ round tart pan with removable bottom. Bake 10 minutes and set aside.
2. In bowl, beat cream cheese on med-high for about 30 seconds. Add egg and caramel; beat until smooth. Spread mixture into baked crust. Bake for another 10 minutes (or until center appears set when lightly shaken). Remove and cool on wire rack. Cover and chill for at least 2 hours.
3. Cook pears and apples in 2 tbsp of butter over med heat for 10 minutes, stirring occasionally. Add lemon and heat through. Spoon onto tart. Drizzle remaining 2 tbsp caramel on top & serve.
Of course, if you have any questions, please ask! Or, leave feedback on how it turns out for you!!
~Ashley