Apricot Pear Tart Recipe
Ingredients
| 1 1/3 cups shortbread cookie or graham cracker crumbs | ||
| Sugar | 2 Tablespoon | |
| 1/4 cup PARKAY Margarine, melted | ||
| 1 package JELL-O Brand Gelatin, Apricot Flavor | ||
| Boiling water | 1 Cup (16 tbs) | |
| Cold water | 2/3 Cup (16 tbs) | |
| Cool whip whipped topping | 1 2/3 Cup (16 tbs), thawed | |
| Ground ginger | 1/2 Teaspoon | |
| Pear | 1 Can (10oz), drained | |
| Mint leaves | ||
| Cinnamon stick, cut into 3/4-inch pieces | ||
Directions
MIX together cookie crumbs, sugar and margarine in small bowl.
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.
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.
Chef
