Cookies And Pear Tarts Recipes

Even though healthy cooking and eating is my personal and professional lifestyle, I confess: Every now and then I eat dessert. My favorite dessert is a cookie, and my second favorite is a fruit tart.

Look for unblemished, firm pears that are uniform in size to create this delicious upside-down tart. (If desired, the pears can be served without the crust!)

Vitamin E-rich sunflower seeds and fiber-rich oatmeal make a delicious lace cookie to serve with fruit or sorbet. The coconut and pistachio shortbreads are mouthwatering enough to want one for breakfast, so hide the cookie tin.

Bon appétit!

Upside-Down Pear Tart(Serve 6-8)7 to 8 slightly under-ripe pears, peeled, halved, and cored

Freshly squeezed juice of one lemon

1/2 cup sugar

1/2 teaspoon pure cinnamon

Few gratings of nutmeg

Grated zest of one lemon

About 2 cups full-bodied red wine, simmeringFor the Pastry:1 cup all purpose flour

1/3 cup unsalted butter, cold, cut into small slices

1/2 teaspoon sea salt

1/2 teaspoon sugar

2 to 3 tablespoons ice waterTo prepare:Peel pears, halve, and remove core.

Roll in lemon juice to prevent discoloration.

In a heavy ovenproof 10-inch skillet, arrange pears cored-side facing up with large part toward the outer edge.

Attractively arrange remaining pears in the center.

In a small bowl, whisk sugar and spices together with lemon zest and scatter it over the pears.

Pour enough wine over the pears to cover them.

Bring to a slow boil, lower the heat and simmer, covered until the pears are done to the point of a sharp knife (but still hold their shape) about 40 to 45 minutes.

The cooking time will depend on the ripeness of the pears.

Without disturbing the pear arrangement, pour the accumulated liquid into a saucepan over high heat.

Bring the liquid to a boil and reduce until it becomes syrupy, to measure about one-half cup.

Drizzle the syrup over the pears.For the pastry: Working in the food processor, add flour, salt and sugar.

Add butter and pulse until the mixture resembles coarse meal.

Transfer the mixture to a bowl, make a well in the center and add half the water.

With a fork, stir, adding water bit by bit until it forms a ball.

Roll in plastic wrap and refrigerate at least a half hour or longer until ready to assemble.Final assembly: Preheat the oven to 400 degrees F.

Roll out crust to fit the skillet with about a half-inch overhang and drape it over the pears.

Poke holes in several places for the steam to escape and crimp the edges to seal around the skillet.

Bake until the crust is crisp and golden, about 35 minutes.

Remove from the oven, let stand five minutes.

Before serving, invert a large serving plate on top of the skillet; flip the pan with a firm jerk to dislodge the pears.

Lift off the skillet and rearrange any misplaced fruit.

Serve warm with whipped cream.Chocolate-Drizzled
Lace Cookies With Sunflower Seeds And Oats(Makes 5 dozen cookies)4 tablespoons unsalted butter

1/4 cup old-fashioned rolled oats

1/4 cup raw sunflower seeds

1/3 cup sugar

1/4 teaspoon salt

1 large egg, room temperature

2 teaspoons pure vanilla extract

4 ounces dark chocolate, meltedTo prepare:Preheat the oven to 350 degrees F.

Position the rack in the center of the oven and line baking sheets with a silpat or parchment paper.

In a saucepan over medium heat, melt butter. Add oats and seeds and sauté stirring constantly until they begin to darken, about two minutes.

Add sugar and salt and stir until sugar is dissolved.

Remove from the heat and stir to cool, about two minutes.

Stir in vanilla.

Meanwhile, whisk egg until frothy and then whisk it into the oat/seed mixture, stirring quickly and vigorously.

Using a half-teaspoon measure, scoop batter onto prepare baking sheet, about two inches apart.

Bake until golden brown, about seven to eight minutes.

Slide the parchment paper or silpat onto a wire rack.

Cool the baking sheet by running cold water over it and wipe dry.

With a thin spatula, slide cookies off the mat onto the rack and cool completely.

Return mat to the baking sheet and repeat with remaining batter.

Drizzle cold cookies with melted chocolate and let stand or refrigerate until set.Coconut And Pistachio Shortbread Cookies(About 3 dozen cookies)1/2 cup roasted salted pistachios

1/2 cup unsweetened organic flaked or shredded coconut

1 cup unsalted butter, room temperature

1/2 cup powdered sugar

1/2 cup granulated sugar

1 tablespoon pure vanilla extract

Pinch of salt

2 cups sifted all-purpose flourTo prepare:Working in the food processor, chop pistachio nuts and coconut until evenly ground.

Add butter and sugars and process until blended.

Add vanilla, salt, and flour and process until well mixed.

Transfer the cookie dough to a plastic gallon zip lock bag.

With a rolling pin, flatten the dough to an even thickness and zip the bag shut.

Place on baking sheet and refrigerate over night or up to four days. (Or freeze up to one month)To cut out and bake:Preheat the oven to 325 degrees F.

With a cookie cutter, cut dough into hearts/triangles/stars/or circles.

Transfer the cookies to an ungreased parchment paper lined baking sheet, about two inches apart.

Using a table fork, poke a few holes in the center of each cookie.

Place sheet on center rack in oven and bake until the edges are light brown and center offers slight resistance when touched, about 10 to 12 minutes.

Immediately transfer to a rack and cool before storing in airtight container.