ROSEMARY-PEAR TART

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Rosemary-Pear Tart image

Rosemary adds a distinctive flavor to pear tart. This baked dessert is made with Betty Crocker™ cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 12

Number Of Ingredients 9

1 pouch Betty Crocker™ sugar cookie mix
2/3 cup yellow cornmeal
2/3 cup cold butter or margarine
4 ripe pears (2 1/2 lb), peeled, thinly sliced
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh rosemary leaves
2 tablespoons apple jelly

Steps:

  • Heat oven to 375°F. Line bottom and sides of 15x10x1-inch pan with cooking parchment paper.
  • In medium bowl, stir together cookie mix and cornmeal. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Press dough evenly in bottom and 1/2 inch up sides of pan.
  • In large bowl, gently toss pears, brown sugar, granulated sugar, lemon juice and rosemary. Arrange pears over dough, overlapping slightly.
  • Bake 35 to 40 minutes or until pears are tender and crust is golden brown. Cool 1 hour to serve warm, or cool completely.
  • In small microwavable bowl, microwave jelly uncovered on High 30 seconds. Brush jelly over pears. Cut into squares to serve.

Nutrition Facts : Calories 390, Carbohydrate 63 g, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg

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