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Pear Almond Cream Tart
Chef :: Imperial Sugar
Recipe Review
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This pear tart with cream cheese, cinnamon and almonds explodes with flavor. A dessert that is truly a labor of love but worth every minute of preparation when guests ask for seconds and thirds!
Prep time
2 hour(s)
Bake/Cook time
1 hour(s)
Yield
8 servings
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Pear Almond Cream Tart 
Prep time :
2 hour(s)
Bake/Cook time :
1 hour(s)
Yield :
8 servings
INGREDIENTS
Crust
- 1 1/2 cups all-purpose flour (spoon and sweep method*)
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted ice cold butter, cut into pieces
- 1 tablespoon water
- 1/2 teaspoon almond extract
Pear Filling
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg
- 1 teaspoon almond extract
- 3 medium pears (such as Anjou or Bosc) peeled, cored and thinly sliced
- 1/2 cup all-purpose flour (spoon and sweep method*)
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, cut into pieces
- 1/2 cup chopped slivered almonds
*Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.)
DIRECTIONS
- Preheat oven to 350°F.
- To prepare crust: Combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender until resembles coarse crumbs. Add water and extract and mix until dough comes together. Shape into a disk and wrap in plastic wrap. Refrigerate 30 minutes.
- Press dough into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Freeze for 30 minutes.
- Bake crust for 25-30 minutes or until golden brown.
- Beat cream cheese, sugar, egg and extract in a mixing bowl until well combined.
- Spread onto bottom of crust. Arrange pear slices in a circular pattern over filling.
- Combine flour, sugar and cinnamon. Cut in flour until mixture resembles coarse crumbs; stir in almonds. Sprinkle over pears. Bake for 45-50 minutes or until golden brown.
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