PEAR TART WITH SHORTBREAD CRUST
This tart features a generous layer of cream cheese filling, shortbread crust, and soft pears, and is not overly sweet. I take this to events all the time and it's always a big hit. Leftovers can be covered with plastic wrap and refrigerated.
Provided by bren
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C) and place a rack in the center of the oven. Spray a 10-inch springform pan with cooking spray.
- Place flour, sugar, and salt in a food processor; pulse to blend together. Add butter and pulse until dough just begins to come together.
- Pat the dough onto the bottom and 1 inch up the sides of the prepared pan. Cover with plastic wrap and refrigerate while making the filling.
- Process cream cheese in the food processor until smooth. Add sugar and mix well. Blend in egg and vanilla extract until smooth. Spread filling over the chilled crust. Arrange pear halves on top.
- Combine sugar and cinnamon in a small bowl; sprinkle over pears.
- Bake tart in the preheated oven for 10 minutes. Reduce temperature to 400 degrees F (200 degrees C) and bake until crust is browned and filling is almost set, 25 to 30 minutes more.
- Cool tart for about 20 minutes on a wire rack. Run a sharp, thin knife around the edges to remove the springform ring. Cool to room temperature before serving.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 52.9 g, Cholesterol 111.5 mg, Fat 27.7 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 17.1 g, Sodium 399.5 mg, Sugar 27.9 g
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Truitt Wilbur
[email protected]This tart was amazing! The crust was so flaky and the pear filling was perfectly sweet and tart. I will definitely be making this again.
Haman Jharna
[email protected]This was my first time making a tart and it turned out great! The instructions were easy to follow and the tart was delicious. I will definitely be making this again.
Izuku Midorya
[email protected]I made this tart for a party and it was a big hit! Everyone loved it. The crust was flaky and the filling was delicious.
Dreamonops
[email protected]This tart was a bit too tart for my taste. I think I would use a different type of pear next time, maybe a sweeter variety.
Aslam Sarkar
[email protected]I'm not a huge fan of pears, but I loved this tart! The crust was so good and the pears were perfectly cooked. I would definitely make this again.
juan negrete
[email protected]This tart was a lot of work, but it was worth it! It's so delicious and impressive looking. I'm definitely going to make it again for special occasions.
Towela Muzumara
[email protected]I had some trouble getting the crust to come together. I ended up adding a little bit more water and then it was fine. The tart was delicious though!
Zakiyudin Sharaf
[email protected]This tart was a bit too sweet for my taste. I think I would reduce the amount of sugar in the filling next time. Otherwise, it was a good recipe.
Minas Alali
[email protected]I've tried this recipe a few times now and it's always a winner. The pears are always perfectly cooked and the crust is so flaky. I love that it's not too sweet, so it's a great dessert for any occasion.
Thomas Jake belt
[email protected]This tart was delicious! I used Bosc pears and they were perfect. The crust was also very good. I will definitely be making this again.
Doreen Senatore
[email protected]I just made this tart and it is amazing! The crust is so flaky and buttery, and the pear filling is perfectly sweet and tart. I will definitely be making this again and again.
Niha Moni
[email protected]This was my first time making a pear tart and it turned out great! The instructions were easy to follow and the tart was delicious. I will definitely be making this again.
Fig Leary
[email protected]I've made this tart several times now and it's always a hit. I love the combination of the sweet pears and the tangy lemon zest. The shortbread crust is also very easy to make and always turns out perfectly.
burnt boi
[email protected]This pear tart was a delight! The shortbread crust was buttery and crumbly, and the pear filling was sweet and juicy. I used Bartlett pears, which I think are the best for baking. The tart was easy to make and looked very impressive when I served it