My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. &mdash;Kathryn Rogers, Suisun City, California

Pear Tart

butter, softened

sugar

cinnamon

all-purpose flour

walnuts

FILLING:

(8 ounces) reduced-fat cream cheese

egg, room temperature

vanilla extract

(15 ounces) reduced-sugar sliced pears, drained well and thinly sliced

4g protein. <B><b>Diabetic Exchanges</b>: </B> 2 fat

Dang this is good.  Easy substitutions too:  ricotta or cottage cheese for cream cheese, almond meal for walnuts, whiskey for vanilla, whole wheat or flax for AP flour, fresh for canned pears, other fruit for pears

This is the second time I’ve made this from my pear tree.. it’s always a huge hit!! So easy, too!

This is a light and delicious dessert to make and bring to any party.  The crust goes together and pressed into the pan so easily.   What I like to do is buy a cardboard circle (slightly larger than your tart pan bottom),  from your favorite craft store or restaurant supply store.  Trace the bottom onto the cardboard and cut out the circle.  Wrap the cardboard circle in aluminum foil (shiny side in) and lay this down in the bottom of your tart pan instead of the the metal bottom.  It bakes up fine and then if you want to leave the tart at the party, you don't have to worry about getting the pan bottom back.  Spray the pan as you would and bake.  I have also used one fresh pear, thinly sliced instead of the canned pears. This way I'm not left with leftover canned pears.  I also like it sprinkled with cardamom insead of cinnamon.  And even though this will not bubble over and make a mess of your oven, I slide the tart pan on a thin baking sheet for easy in getting into and out of the oven.  Wonderful, wonderful recipe.  Thank you for the recipe!

I've been looking for a pear tart recipe and this looks like the one!!!  How about pistachios ground up in the crust? Any thoughts?

Followed the recipe with these exceptions:  I made this with 2 fresh Bartlett pears (skin on), toasted pecans instead of walnuts and baked in a 9” glass pie pan.  It was delicious!!  Quite quick and simple to put together.

This was amazing I added a 1/4 cup ricotta cheese  to the filling and added mango in the center of the pears! Rave reviews!

I made this in a pre-made pie crust with a fresh bartlett pear and it was perfect! Best of all, it was so fast and easy!

I just wanted to point out that this recipe submitted by Kathryn Rogers was printed in a copy of Taste of Home Feb/March 2003.    The following recipe from The Test Kitchen Favorites 2004 is the SAME RECIPE!  I hope you giving credit to the right person.

Delicious. Just right.  I made no changes. I will make it again and again.

I have been looking for a pear tart recipe and when I made this for our NY Eve dinner everyone said it was a big hit.     I do think it needs more than one can of pears though and was happy I had another can on hand. I like the comment about using fresh pears and will probably do that next time.  I ran out of cinnamon so didn't use the full amount and next time will not use any.   We put whipped cream on top and really liked this recipe.   So happy to have this recipe and glad it can be made ahead of time.  I'm always looking for recipes like this.

I always bake this in a glass 9-inch pie plate and it always comes out perfect.

This review is for the filling only since I used a premade store bought pecan crust. The pie was made for a family gathering that included a diabetic. I did not want to make anything with artificial sugar in it. I made the filling as directed. It was fast, easy, and everyone loved it.

This is an excellent, not too difficult, lighter, delicious dessert! I just love it.... And it tastes so much better than you would initially imagine. The crust is so good, not too rich, the cheese layer just perfect & not too thick, the pears are the perfect ending. I have used canned peaches with great results too. The Germans were very impressed with it, so it's worth it to make again.

Meant to write before, that I always bake it in a glass 9-inch pie pan and it comes out perfect.

pear tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 12

Cost: $3.47 /serving

Author : Taste of Home

Ingredients

Instructions

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