Crisp Pear Tart

Crisp Pear Tart

1 (7- or 8-inch) flour tortilla
2 tablespoons unsalted butter, at cool room temperature
3 tablespoons sugar
2 medium Bartlett or Anjou pears, peeled, cored and each cut into 12
wedges (about 3/4 pound total)
3 tablespoons apricot preserves
1 tablespoon unsalted pistachio nuts

Preheat oven to 400 F. Line a rimmed baking sheet with a silicone
liner or parchment paper.

Place the tortilla in center of baking sheet, then spread 1
tablespoon of the butter on top of tortilla and sprinkle it with 1
tablespoon of the sugar. Turn tortilla over so buttered side is
facing down.

Beginning at edge of tortilla, arrange the pear wedges in a
concentric circle, with thin edge of each wedge facing tortilla's
center. Create another slightly overlapping circle, working in toward
center. Add more rows with remaining wedges, ending with a few pear
pieces in center to complete what will look like a large rose. Cut
remaining tablespoon of butter into pieces and use them to dot top of
pears. Sprinkle with the remaining 2 tablespoons sugar.

Bake for 30 minutes or until pear slices are tender and tortilla is
crisp and browned. Remove from oven, set aside for a minute or so,
then lift tart with a spatula and transfer it to a wire rack to cool,
discarding any burned bits around it.

If the apricot preserves are too thick to use as a glaze, heat them
in a microwave oven for about 10 seconds to liquefy them, then spread
or brush them on top of tart.

Cut tart into 4 wedges, sprinkle with the pistachios and serve at
room temperature.

Sugar Cookie Apple Crisp

Sugar Cookie Apple Crisp

2 tablespoons butter, melted and cooled
1/4 cup packed brown sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Pinch nutmeg
Pinch salt
6 medium apples, peeled, cored and chopped into bite-sized chunks
1 (14-ounce) package prepared sugar cookie dough, broken into chunks
1/2 cup rolled oats

Heat oven to 375 F. Coat a 9-by-9-inch casserole or deep baking dish
with cooking spray.

In a large bowl, combine the butter, sugar, lemon juice, cinnamon,
allspice, nutmeg and salt. Add the apples and toss to coat. Transfer
apples, using a rubber spatula to scrape bowl's sides, to prepared
casserole dish. Set aside.

In a food processor, combine the cookie dough and oats. Pulse several
times, or until mixture resembles coarse, wet sand. Use your hands to
sprinkle mixture over apples.

Bake for 20 to 25 minutes, or until topping is lightly browned and
apples bubble. Let cool slightly before serving.

Makes 6 servings.

Cinnamon Baked Apples

Cinnamon Baked Apples

2 cups dried cranberries
1-1/4 cups coarsely chopped walnuts
1 cup packed brown sugar
2 teaspoons ground cinnamon
6 tart apples (such as Gala, Macintosh or Granny Smith), cored and chopped
1 cup water

In a large microwave-safe dish, combine all ingredients. Microwave at
high for 20 minutes or until apples are soft, stirring occasionally.
May be served warm or cold; serve over ice cream, oatmeal, pancakes
or enjoyed as is. Makes about 6 cups.

Per (1/2-cup) serving: 280 calories, 8 grams fat, 2 grams protein, 52
grams carbohydrate, 5 grams fiber, 5 milligrams sodium.