Fruit Tart Recipe
Fruit Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + chilling

Ingredients

  • 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 pears, drained and thinly sliced
  • 1 teaspoon ground cinnamon

Directions

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.
TEST KITCHEN TIP Slice the pears thinly. The more you have to layer over the filling, the more impressive it will look.
Originally published as Pear Tart in Test Kitchen Favorites 2004 2005, p275

Nutritional Facts

1 piece: 204 calories, 9g fat (5g saturated fat), 39mg cholesterol, 117mg sodium, 26g carbohydrate (19g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

  • 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 pears, drained and thinly sliced
  • 1 teaspoon ground cinnamon
  1. 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.
  2. 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.
  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°.
  4. Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving. Yield: 12 servings.
TEST KITCHEN TIP Slice the pears thinly. The more you have to layer over the filling, the more impressive it will look.
Originally published as Pear Tart in Test Kitchen Favorites 2004 2005, p275

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MY REVIEW
atlevin User ID: 1075827 71467
Reviewed Dec. 10, 2009

"This is one of my favorite Taste of Home recipes. It's easy to make and delicious - a perfect way to end a nice dinner."

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