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.