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.

Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
20 mins
Total Time:
1 hr 15 mins
1 10-inch springform pan


  • cooking spray


  • 2 cups all-purpose flour

  • cup powdered sugar

  • ½ teaspoon salt

  • 1 cup cold salted butter, cut into small pieces


  • 2 (8 ounce) packages low-fat cream cheese, at room temperature

  • ½ cup white sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 (15 ounce) cans pear halves in juice, drained


  • 1 tablespoon white sugar

  • ¼ teaspoon ground cinnamon


  1. Preheat the oven to 450 degrees F (230 degrees C) and place a rack in the center of the oven. Spray a 10-inch springform pan with cooking spray.

  2. Place flour, sugar, and salt in a food processor; pulse to blend together. Add butter and pulse until dough just begins to come together.

  3. Pat the dough onto the bottom and 1 inch up the sides of the prepared pan. Cover with plastic wrap and refrigerate while making the filling.

  4. Process cream cheese in the food processor until smooth. Add sugar and mix well. Blend in egg and vanilla extract until smooth. Spread filling over the chilled crust. Arrange pear halves on top.

  5. Combine sugar and cinnamon in a small bowl; sprinkle over pears.

  6. Bake tart in the preheated oven for 10 minutes. Reduce temperature to 400 degrees F (200 degrees C) and bake until crust is browned and filling is almost set, 25 to 30 minutes more.

  7. Cool tart for about 20 minutes on a wire rack. Run a sharp, thin knife around the edges to remove the springform ring. Cool to room temperature before serving.

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.

Nutrition Facts (per serving)

493 Calories
28g Fat
53g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 493
% Daily Value *
Total Fat 28g 36%
Saturated Fat 17g 86%
Cholesterol 112mg 37%
Sodium 400mg 17%
Total Carbohydrate 53g 19%
Dietary Fiber 2g 7%
Total Sugars 28g
Protein 9g
Vitamin C 1mg 7%
Calcium 74mg 6%
Iron 2mg 13%
Potassium 203mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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