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pear tart

Cinnamon Pear & Walnut Tart

Ingredients

  • 4 Tbsp. Butter, softened
  • 1/2 cup Sugar
  • 3/4 tsp. cinnamon
  • 3/4 cup All-Purpose Flour
  • 1/3 cup Walnuts, finely chopped

Tart Filling

  • 1 8 oz. pkg. Reduced-Fat cream cheese
  • 12 oz. or 2 to 3 Fresh Pears - Bartlett pears work great. If fresh pears are not available you can use canned pears, drained.
  • 1 Lg. Egg
  • 1/4 cup plus 1 Tbsp. Sugar, divided
  • 1 tsp. Vanilla extract
  • 1/2 tsp. Cinnamon

Instructions

  1. Preheat oven to 425 degrees. Using a food processor, pulse the butter (cut into cubes), sugar and cinnamon until crumbly. Add in the flour and chopped walnuts.  

  2. Spray a 14 in. rectangular tart pan with removable bottom with cooking spray and spread the crust in the bottom of the pan, pressing the mixer up the sides of the pan. (f you don't have a rectangular tart pan a 9 in. round pan also works.)

  3. Using a mixer, beat the cream cheese and 1/4 cup of sugar until completely smooth. Add the egg and vanilla and beat until smooth. Pour the mixture over the tart crust. 

  4. Peel, core and slice pears (about 1/4 in. thick). Arrange the pear slices on the top of the tart in desired pattern.  Mix the 1/2 tsp. cinnamon and 1 Tbsp. of sugar together and sprinkle on top of the pears. 

  5. Bake for 10 minutes and then reduce the oven temperature to 350 degrees. Bake for about 15-18 minutes or until the tart has set. When the tart is set there should only be a slight wobble to the center. 

  6. Cool for an hour and then refrigerate for at least two hours before serving. Store in the refrigerator covered for up to a week.