I have needed to re-vamp a lot of my recipes for Bea. She seems to be wheat intolerant and lactose intolerant. The following recipe is gluten free but not dairy free. We had it for 12th night and it was declared a success by everyone!
9 gluten-free pecan shortbread cookies, crushed (1 1/3 cups)
½ c. rice flour
¼ c. butter, melted
1 8oz. pkg. cream cheese, softened
¼ c. caramel ice cream topping
2 med. Firm ripe pears, peeled, cored, and cut into 12 wedges each
2 med. Apples, cored and cut in 12 wedges each (do not peel)
2 T. butter
1 T. lemon juice
2 T. caramel ice cream topping
Preheat oven to 350 F. In bowl combine crushed shortbread cookies, flour, and the ¼ c. melted butter. Pat mixture into bottom and up sides of 14x5x1 inch rectangular or 10-inch round tart pan with removable bottom. Bake crust 10 minutes. Set aside.
In med. Bowl beat cream cheese with electric mixer on medium to high speed for 30 seconds. Add egg and ¼ c. caramel ice cream topping; beat until smooth. Spread mixture in bottom of baked crust. Bake 10 min. more or until center appears set when pan is shaken. Cool on wire rack. Cover and chill at least 2 hours or up to 24 hours.
In 12 inch skillet cook pears and apples in 2 T. butter over med. Heat 10 min. or until tender but still holding their shape, stirring occasionally. Add lemon juice and heat through. Spoon fruit mixture atop tart. Drizzle with 2 T. caramel topping.
Makes 8 servings.