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Apricot Pear Tart Recipe
|Shortbread cookie/Graham cracker crumbs||1 1⁄3 Cup (21.33 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted (Parkay)|
|Apricot gelatin||1 Ounce (1 Package, Jell-O)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||2⁄3 Cup (10.67 tbs)|
|Cool whip whipped topping||4 Ounce, thawed (1 2/3 Cup)|
|Ground ginger||1⁄2 Teaspoon|
|Canned pear halves||16 Ounce, drained (1 Can)|
|Mint leaves||1 Teaspoon|
|Cinnamon stick||1 , cut into 3/4 inch pieces|
Serving size: Complete recipe
Calories 2678 Calories from Fat 1275
% Daily Value*
Total Fat 145 g223.1%
Saturated Fat 71 g355.1%
Trans Fat 0 g
Cholesterol 253.7 mg
Sodium 1111.5 mg46.3%
Total Carbohydrates 348 g116.1%
Dietary Fiber 8.8 g35%
Sugars 183.7 g
Protein 16 g31.9%
Vitamin A 94.2% Vitamin C 10.1%
Calcium 12.6% Iron 42.7%
*Based on a 2000 Calorie diet
Press crumb mixture onto bottom of 9-inch springform pan.
DISSOLVE gelatin in boiling water.
Add cold water.
Measure 3/4 cup gelatin; set aside.
Chill remaining gelatin until slightly thickened.
Fold in whipped topping and ginger.
Spoon over crust.
CHILL measured gelatin until slightly thickened.
Slice pears lengthwise, cutting almost through stem ends; arrange on whipped topping mixture in pan, fanning each pear slightly .
Place mint leaf and cinnamon stick at stem end of each pear.
Carefully spoon thickened gelatin over pears and filling.
Chill until firm, about 3 hours.
Run hot metal spatula or knife around edge of pan before removing sides of pan.