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Fruit Tart

 Fruit Tart
This pretty pastry is quick and easy to prepare yet looks like it came from a fancy bakery. Baked in a tart pan, it's quite delicate looking. --Peggy Fleming
12 ServingsPrep: 25 min. Bake: 25 min. + chilling


  • 3 tablespoons butter, softened
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 3/4 cup all-purpose flour
  • 1/3 cup finely chopped walnuts
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 can (15 ounces) reduced-sugar pears, drained and thinly sliced
  • 1 teaspoon ground cinnamon


  • Coat a 9-in. fluted tart pan with removable bottom with cooking
  • spray; set aside. In a small bowl, beat butter and 1/2 cup sugar for
  • 2 minutes or until crumbly. Beat in flour and nuts. Press onto the
  • bottom and up the sides of prepared pan.
  • In another small bowl, beat cream cheese until fluffy. Beat in 1/4
  • cup sugar, egg and vanilla until smooth; spread over crust. Arrange
  • pears over cream cheese layer. Combine cinnamon and remaining sugar;
  • sprinkle over pears.
  • Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20
  • minutes longer or until filling is set and a thermometer reads
  • 160°.
  • Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours
  • before serving. Yield: 12 servings.

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Fruit Tart (continued)

TEST KITCHEN TIP Slice the pears thinly. The more you have to layer over the filling, the more impressive it will look.
Nutritional Facts: 1 piece equals 204 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 117 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.