From Taste of the South, Oct/Nov 2010
- 1/2 (14.1-ounce) package refrigerated piecrust (1 sheet)
- 4 tablespoons butter
- 2 pears, thinly sliced
- 2 Braeburn apples, thinly sliced
- 1/2 cup dried cherries
- 2 tablespoons all-purpose flour
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons orange marmalade
- Preheat oven to 425° .
- Line a 9-inch round tart pan with a removeable bottom with pie dough, pressing into the bottom and up the sides. Line pan with parchment paper, and place pie weights on top.
- Bake for 10 minutes. Remove pie weights and parchment paper.
- In a large skillet, melt butter over medium-low heat. Add pear slices, apple slices, and cherries. Cook, stirring frequently, until softened, 6 to 8 minutes. Sprinkle fruit with flour, brown sugar, and cinnamon, stirring to remove any clumps. Cook until sugar is melted. Arrange fruit mixture in pie crust.
- Bake until crust is lightly golden, 25 to 30 minutes.
- Place orange marmalade in a small microwavable bowl. Heat on High in microwave for 30-second intervals until melted. Brush over tart.
Easy Strawberry Cheesecake Dessert
Yield: 12 servingsPreparation: 25 minutes
Freeze: 8 1/2 hours
Freeze: 8 1/2 hours
From Taste of the South, Summer 06
- 1 pint strawberry sorbet, softened
- 5 to 6 fresh strawberries, washed, hulled, and sliced
- 2 (3-ounce) packages cheesecake-flavored instant pudding mix
- 2 1/2 cups cold milk
- 1 (12-ounce) container frozen whipped topping, thawed
- 1 (3-ounce) package ladyfingers
- Garnish: additional strawberries
- Lightly spray a 10-inch fluted, tubular-base springform pan(See note.) with vegetable cooking spray. Wrap bottom of pan in aluminum foil (to prevent leaks) and place in freezer to chill for at least 30 minutes.
- Remove pan from freezer. Spoon about 1/2 cup softened strawberry sorbet into fluted area of pan, then press strawberry slices into sorbet. Spread remaining sorbet evenly over strawberries, and smooth surface. Return pan to freezer for at least 30 minutes.
- In a large mixing bowl, whisk together pudding mix and milk. Stir until thickened. Fold in whipped topping. Spread pudding mixture evenly over strawberry layer, and smooth surface.
- Place ladyfingers on top of pudding layer (flat side up), arranged like spokes of a wheel. Cut some ladyfingers in half diagonally (forming triangles) to fill in blank spaces. Press ladyfingers lightly into pudding layer. Cover with plastic wrap and place in freezer for 8 hours or overnight.
- To serve, invert cake onto a serving plate and remove springform pan. (If you have trouble removing the cake from fluted base, place a warm, moist towel on inverted base.) Garnish with fresh strawberries and serve immediately.
Note: Or use a 10-inch angel-food-cake pan