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.
- Serves: 1 person
- cooking spray
- 2cups all-purpose flour
- ⅔cup powdered sugar
- ½teaspoon salt
- 1cup cold salted butter, cut into small pieces
- 2(8 ounce) packages low-fat cream cheese, at room temperature
- ½cup white sugar
- 2large eggs
- 1teaspoon vanilla extract
- 2(15 ounce) cans pear halves in juice, drained
- 1tablespoon white sugar
- ¼teaspoon ground cinnamon
Step 1Preheat 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.
Step 2Place flour, sugar, and salt in a food processor; pulse to blend together. Add butter and pulse until dough just begins to come together.
Step 3Pat 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.
Step 4Process 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.
Step 5Combine sugar and cinnamon in a small bowl; sprinkle over pears.
Step 6Bake 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.
Step 7Cool 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.