Pear Tart Recipe
- 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 sliced pears, drained and thinly sliced
- 1 teaspoon ground cinnamon
- In a small bowl, beat butter and 1/2 cup of sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray.
- In another bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, egg and vanilla; spread over the crust. Arrange pears over cream cheese mixture. Combine the 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. Remove sides of pan and slice. Yield: 12 servings.
Reviews for Pear Tart
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"Delicious. Just right. I made no changes. I will make it again and again."
"I always bake this in a glass 9-inch pie plate and it always comes out perfect."
"Meant to write before, that I always bake it in a glass 9-inch pie pan and it comes out perfect."
"This is an excellent, not too difficult, lighter, delicious dessert! I just love it.... And it tastes so much better than you would initially imagine. The crust is so good, not too rich, the cheese layer just perfect & not too thick, the pears are the perfect ending. I have used canned peaches with great results too. The Germans were very impressed with it, so it's worth it to make again."
"I just wanted to point out that this recipe submitted by Kathryn Rogers was printed in a copy of Taste of Home Feb/March 2003. The following recipe from The Test Kitchen Favorites 2004 is the SAME RECIPE! I hope you giving credit to the right person."