The weather was exceptionally crummy last Saturday. The combination of frigid temps and drizzling rain made for a perfect day to stay in and curl up under a blanket with a cup coffee. It was also a great set up for a day of baking.
My goal for most Saturdays is to hold off putting on real clothes for as long as possible. This was especially tempting as arctic rain pelted the windows of our home. But I had brunch plans this morning so I begrudgingly put on a couple layers and headed out.
My friend, Anna, will attest that my outfit was barely a step up from pajamas. We ate soup, salad, and sandwiches and talked about our plans for the afternoon. I just bought a tart pan and I knew Anna, being a founding member of our cooking club, would be just as excited as I was to try it out so I invited her over for the afternoon.
Back at my place, we drank coffee with homemade rum caramel sauce and got started on our tart.
Anna chopped the pears while I blended the crust and mixed the filling. We tried using a mandolin for the pears, but they were just a little too ripe and found we got a better shape slicing them with a paring knife.
While the tart spent an hour in the oven, we drank more coffee and watched a chunk of ‘The Good The Bad and The Ugly’ because it was a rainy, drizzly day and sometimes you just need a spaghetti western.
When the tart was done we pulled it from the oven and it was absolutely beautiful and everything I had ever hoped to get from my new tart pan.
This is seriously such an easy recipe. The crust and filling come together so fast, but you would never guess just by looking at it. The tart comes out so elegant.
If you’re looking for a make-ahead dessert for this thanksgiving, this would be a great option. The tart can be made a day in advance and it’s a beautiful dessert for any occasion.
Pear Cream Cheese Tart
Adapted From MSU Bavarian Apple Torte
For the Crust
- 3/4 Cup Plus 2 Tbsp All Purpose Flour
- 1/2 Cup or 1 stick butter, softened
- 1/4 cup Sugar
- 1/2 Tsp Vanilla
- 1/4 Tsp Salt
For the Filling
- 1 8-oz. Package Cream Cheese, Softened
- 1 Egg
- 3/4 Cup Sugar
- 1/4 tsp. vanilla
- 1/4 tsp. ground cinnamon
For the Topping
- 2 Pears, Sliced Thin
- 2 Tbsp Sugar
- 1 Tsp Cinnamon
Heat oven to 350
Begin by blending the ingredients for the crust and press into a tart or springform pan. Press about an inch up the side, it will rise a bit in the oven.
Blend the filling ingredients and pour into the crust.
Place the pears on top of the filling and sprinkle cinnamon and sugar on top.
Bake for 60-70 minutes. Allow to cool before removing from the pan and refrigerate before serving.
