Another fall dessert that looked so good in the Better Homes and Gardens magazine that I found it in that I had to try it myself. Pears and apples are wonderful fall fruits they taste as good as they look on this yummy dessert. I don't have a "tart" pan so I used a 10 inch pie pan instead and it worked great.
10 shortbread cookies, crushed (1 1/3 cups)
1/2 cup all-purpose flour
1/4 cup butter, melted
1 8-oz package cream cheese, softened
1/4 cup caramel (toffee-UK) ice cream topping
2 medium firm ripe pears, peeled, cored and cut into 12 wedges each
2 medium apples, cored and cut in 12 wedges each (do not peel)
2 Tbsp butter
1 Tbsp lemon juice
2 Tbsp caramel ice cream topping
Preheat oven to 350 F/180 C. In bowl combine crushed shortbread cookies, flour and the 1/4 cup melted butter. Pat mixture into bottom of a 14x5x1-inch tart pan or 10 inch round tart pan (with removable bottom). Bake crust for 10 minutes. Set aside.
In medium bowl, beat cream cheese with electric mixer for 30 seconds. Add egg and 1/4 caramel topping; beat until smooth.
Spread mixture in bottom of baked crust. Bake 10 minutes more or until center appears to set when pan is shaken. Cool wire rack. Cover and chill for at least 2 hours or up to 24 hours.
In 12-inch skillet cook pears and apples in the 2 Tbsp of butter over medium heat for 10 minutes or until tender but still hold their shape. Stir occasionally. Add lemon juice and heat through. Spoon fruit mixture on top of tart. Drizzle with 2 Tbsp caramel topping.