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Saturday, January 19, 2008

Pear Tart

This is a variation on the Apple Bavarian Torte. The lemon zest adds a subtle note to the filling but doesn't overpower.

½ cup salted butter, 250 mL
1/3 cup sugar, 80 mL
½ tsp vanilla, 3 mL
1 cup flour, 250 mL

1 package cream cheese, softened, 8 ounces 250 g
¼ cup sugar, 60 mL
1 large egg at room temperature
1/2 tsp vanilla, 3 mL
Finely grated zest of one lemon

1/3 cup sugar, 80 mL
½ tsp cinnamon, 3 mL
Thinly sliced wedges of under ripe pears, approximately two pears depending on their size.

Line the spring form pan with parchment paper. Preheat the oven to 425 degrees Fahrenheit.

Combine butter, sugar and vanilla until well combined. Blend in flour. The crust will look crumbly. Press the dough onto the bottom and 1 inch, 2.5 cm up the sides of a spring form pan.

Beat cream cheese with sugar and lemon zest. Add egg and beat until well combined. Spread the filling evenly over the crust.

Combine sugar and cinnamon. Toss pear wedges in the sugar mixture. Place in a pinwheel pattern over the cream cheese layer.

Bake at 425 degrees Fahrenheit for ten minutes. Lower heat to 375 degrees and continue cooking for 25 minutes. Chill three hours before serving.

Serves 8.

This can be frozen and defrosted at room temperature.