Pear Tart with Shortbread Crust
This tart features a generous layer of cream cheese filling, shortbread crust, and soft pears, and is not overly sweet. I take this to events all the time and it's always a big hit. Leftovers can be covered with plastic wrap and refrigerated.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
I do occasionally vary the topping. Usually it's cinnamon sugar, but sometimes it's just powdered sugar sifted on top after baking, or sliced almonds baked on top, or cinnamon sugar and almonds. It totally depends on what I have on hand and my mood.
You can make the crust the day before. Refrigerate until ready to fill. I prefer a thick shortbread crust, so you may have some leftover if you prefer a thinner crust. Next time cut it down. I also prefer not to blind-bake the crust; I like the softer bottom.
I like the simplicity of canned pears in juice. If you prefer to poach the pears, knock yourself out. I'm sure it will be even better.