One day Riley came home from work and said that he had eaten a really delicious dessert. He was quite excited about it. It had been at an office pot luck, so he asked the man who brought it if he could get the recipe from his wife. Soon we had the recipe. I made it and it has been a big hit with everyone ever since. The funny thing is that at another office pot luck years later, this time with wives invited, she brought the pear tart and to my great surprise it didn't look anything like mine. Since I haven't got a picture of my pear tart I have used a reasonable facsimile. It has more pears on the tart than mine has. Now if you wanted a lot of pears like that then use the big can of pears. And the cinnamon is not put on concentrically like mine. I will have to get a picture of mine pretty soon.
Crust
1/2 cup butter, cup up into pieces
1/3 cup sugar
1/4 teaspoon vanilla or almond extract
3/4 cup flour
2/3 cups nuts (pecans or walnuts or almonds)
Preheat the oven to 350 degrees
Put the sugar and the nuts into the food processor and run until the nuts are finely chopped up.
Add the rest of the ingredients and process until nicely mixed.
The mixture will be like sand or cornmeal. Don't overmix, you want the sandy look.
Dump the mixture into 9 inch tart dish.
Spread it around evenly and press down lightly. Bake for 10 minutes.
Mix up the filling while the crust is cooking
Filling
8 ounces cream cheese
1/4 sugar
1 egg
1-2 Tbls milk or cream to make the filling easier to spread.
1/2 teaspoon vanilla extract
Turn the oven up to 375 degrees.
Put all the ingredients into a medium mixing bowl and whip up with an electric beater. I don't know how to do this part by hand, though I'm sure with a good stiff whip you can do it. When the crust is done, take out of the oven and immediately spoon the filling all over the crust in dollops. Then genly smush it all out even. The hot crust can't take any serious smushing around, that's why the dollops.
Topping
1 small can of pears, halved
1/2 teaspoon cinnamon
1/2 teaspoon sugar
Drain the pears and carefully slice then lengthwise and place the slice concentrically around the outside edge of the tart. Then place more slices concentrically in the middle. Mix the cinnamon and sugar and put into a tea strained or very small sieve. Hold the sieve gently as the mixture will want to come right out if handled roughly. Holding the sieve over the tart and using a spoon gently tap the cinnamon and sugar onto the tart in a circular fashion. That is to say, make a circle around the outside edge, then move in a bit and make another circle, etc. Put the tart into the oven and bake for 25 minutes.
1/2 teaspoon vanilla extract
Turn the oven up to 375 degrees.
Put all the ingredients into a medium mixing bowl and whip up with an electric beater. I don't know how to do this part by hand, though I'm sure with a good stiff whip you can do it. When the crust is done, take out of the oven and immediately spoon the filling all over the crust in dollops. Then genly smush it all out even. The hot crust can't take any serious smushing around, that's why the dollops.
Topping
1 small can of pears, halved
1/2 teaspoon cinnamon
1/2 teaspoon sugar
Drain the pears and carefully slice then lengthwise and place the slice concentrically around the outside edge of the tart. Then place more slices concentrically in the middle. Mix the cinnamon and sugar and put into a tea strained or very small sieve. Hold the sieve gently as the mixture will want to come right out if handled roughly. Holding the sieve over the tart and using a spoon gently tap the cinnamon and sugar onto the tart in a circular fashion. That is to say, make a circle around the outside edge, then move in a bit and make another circle, etc. Put the tart into the oven and bake for 25 minutes.
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