Pear Tart

(Modified from TasteOfHome recipe)

The taste of home recipe has a nice crust you make first, but I use one premade-crust, rolled out to fill a 9" pie plate. Here's theirs, which I haven't tried:

Preheat oven to 425.

Beat

3T softened butter

1/2c sugar

3/4t ground cinnamon

until crumbly. Beat in

3/4c flour

1/3c finely chopped walnuts

Press onto bottom and up sides of 9" fluted pan with a removable bottom, coated with cooking spray.

Meh.

Useful tip: coat the crust with egg yolk and pre-cook for about 10 min to set the egg. Avoids soggy bottom.

Filling

Beat

8 oz reduced fat cream cheese

1/8 - 1/4 c sugar [I used about 1.5oz]

until smooth. Beat in

1t vanilla extract

1 large egg, room temperature [I skipped this, but I shouldn't have]

Spread over bottom of crust.

Slice

4 or 5 ripe pears into quarters; remove core; then slice into thirds and peel (if you want to)

Arrange slices in a circle around the outer edge of tart. Arrange more slices in a smaller circle, facing the opposite direction. Add

a few raspberries around inner and outer circle, for decoration and tartness [optional]

Sprinkle

A little sugar [optional]

over the fruit.

Bake 10 minutes at 425. Reduce heat to 350, and bake until filling is set, about 15-20 min more. Cool for an hour; chill for an hour or two. Serve.