Thursday, July 3, 2014


Yesterday, we met at Friend Sharon's house for a fun afternoon of canasta.  (And it was fun....Janice, Sharon, and I won.) We knew the day before that Sharon had made a Pear Tart for dessert.  She sent us all an email letting us know she was looking forward to a game of cards, but she was really looking forward to eating the Pear Tart that she had made. So we all went knowing what Sharon really cared about.

When it was time to serve it and we saw the tart, we all understood why Sharon felt like she did.  It was almost too pretty to cut.  I said ... almost.  The good news is ... it tasted as good as it looked. Better if that is possible.  Everyone wanted the recipe.  I told them to wait and they could get it here on my blog. (Linda couldn't wait because she wanted to go home and make it herself last night.) I had to promise I would get it published today.

The recipe called for 4 pears but Sharon felt that was too many.  I think I would agree.  You just need enough to make a nice single layer of thinly sliced fresh pears over the crust.  Since she didn't use all of the pears, she said she reduced the amount of sugar that you sprinkle on top of the pears.  I will indicate her changes in parenthesis.  One change that she didn't make, that Janice and I agreed would probably work is using 1/3 less fat cream cheese in place of the regular cream cheese.  I will have to make it and let you know how it turns out.

I have to say, if Sharon entered this Pear Tart in the county fair, it would definitely win a blue ribbon.


1/2       cup butter, softened
1          cup sugar, separated into thirds
1          cup flour
1          8 - oz pkg cream cheese, softened
1          egg, lightly beaten
1/2       teaspoon vanilla
1/2       teaspoon cinnamon
4          fresh, ripe, pears, peeled, and sliced (Sharon used only 2 pears)
1/4      cup sliced almonds

Preheat oven to 425 degrees F. Cut a piece of parchment paper to fit the bottom of a springform pan ( 8 - inch).

Combine the butter and 1/3 cup sugar.  Beat until fluffy.

Add flour and mix well.

Press dough into bottom and 1 inch up on the sides of a springform pan.

Blend the cream cheese with 1/3 cup of sugar til smooth.

Add egg and vanilla.

Spread over the crust. (You might think it isn't going to be enough, but Sharon says even though it is a thin layer, it cooks up.)

Toss the sliced pears with 1/3 cup (2 tablespoons if using only 2 pears) sugar and cinnamon.

Carefully arrange pears over the cream cheese filling in a single layer.

Top with nuts.

Bake for 10 minutes and then reducing the oven temperature to 375 degrees F bake for 25 more minutes.

Cool completely.  (Sharon took a knife and ran it around the inside of the pan) and then placed it in the refrigerator to chill overnight. 

See how nicely it serves....

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