I think that one of the prettiest desserts you can make is a tart. Most likely due to the fluted edge of the crust and the pretty layer of fruit. Plus, I love pears. Each year I can’t wait for the late Summer delivery of the Youth for Christ’s lugs of pears. They come directly from a grower in Washington state and are always a treat.
Pear Tart
Crust:
1 1/2 cups Flour
1/4 cup Sugar
Dash Salt
1/4 cup Butter
1 Egg Yolk
4 T Cold Water – or more as needed
Blend the dry ingredients together then cut in the butter until it looks like bread crumbs. Add in the egg yolk and mix it in as best as you can. Add water and knead the dough together. Adding more water if needed to bring the dough together in a ball. Wrap the dough ball in plastic wrap and chill for 30 minutes.
Once chilled, roll out dough to 1/4 inch thick and approximately 1 inch larger than your pan. Roll the dough onto your rolling pin then roll it out over your tart pan. Carefully tuck the dough down into the bottom of your pan and up the sides. It there is dough hanging over the top, roll your rolling pin over the top and it will cut off the excess. Brick the bottom of your dough a few times with a fork then place the pan in the refrigerator until ready to assemble the tart.
Cream Cheese Layer:
8 oz Cream Cheese – soft
1/4 cup Sugar
2 T Flour
1 Egg
1/2 tsp Almond Extract
In a small bowl, blend flour and sugar. Then blend in cream cheese, egg and extract. Set aside until ready to assemble the tart.
Pear Filling:
4 large Pears – cored and sliced (it is your choice to peel or not peel – I peel)
1 1/2 T Cornstarch
3 T Brown Sugar
1/8 tsp Cinnamon
1 T Lemon Juice
In a large bowl, combine cornstarch, brown sugar and cinnamon. Add sliced pears and carefully coat them with the mix. Sprinkle it with lemon juice and set aside until ready to assemble the tart.
Crumble Topping:
1/3 cup Brown Sugar
1 T Flour
1 T Butter
In a small bowl, blend the topping ingredients until it is crumbly.
To Assemble Tart:
Spread cream cheese mixture on the bottom of the crust. Arrange pear slices on top of the cream cheese mixture. Sprinkle pears with the crumble topping.
Bake for 10 minutes at 425 degrees. Reduce temperature to 350 degrees and bake for another 30 to 40 minutes. Topping should be browned and the edges a bit bubbly.
To make an Apple Tart:
Just follow the pear recipe except using peeled apple slices instead of the pear and Vanilla extract instead of the Almond.