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 vanilla extract
- 1 can (15 ounces) reduced-sugar sliced pears, drained and thinly sliced
- 1 teaspoon ground cinnamon
- 1. 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.
- 2. 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.
- 3. 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.
One serving (1 slice) equals 192 calories, 9 g fat (4 g saturated fat), 36 mg cholesterol, 94 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Reviews for Pear Tart
"A wonderful tart, perfect!"
"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."
"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."
"This is a light and delicious dessert to make and bring to any party. The crust goes together and pressed into the pan so easily. What I like to do is buy a cardboard circle (slightly larger than your tart pan bottom), from your favorite craft store or restaurant supply store. Trace the bottom onto the cardboard and cut out the circle. Wrap the cardboard circle in aluminum foil (shiny side in) and lay this down in the bottom of your tart pan instead of the the metal bottom. It bakes up fine and then if you want to leave the tart at the party, you don't have to worry about getting the pan bottom back. Spray the pan as you would and bake. I have also used one fresh pear, thinly sliced instead of the canned pears. This way I'm not left with leftover canned pears. I also like it sprinkled with cardamom insead of cinnamon. And even though this will not bubble over and make a mess of your oven, I slide the tart pan on a thin baking sheet for easy in getting into and out of the oven. Wonderful, wonderful recipe. Thank you for the recipe!"