- 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 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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"I've been looking for a pear tart recipe and this looks like the one!!! How about pistachios ground up in the crust? Any thoughts?"
"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."