Thin Pear Tart

Name: Thin Pear Tart
Ingredients: 2 ounces cream cheese; 4 tablespoons unsalted butter, room temperature; 0.5 cup all-purpose flour, plus more for dusting; 0.5 cup , plus 1 ½ tablespoons sugar; 0.125 teaspoon salt; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons pear brandy; 1 Bosc or Red Bartlett pear; 0.125 teaspoon ground cinnamon

3.4

(43)

1 Review

By

Martha Stewart Test Kitchen

Updated on February 16, 2022

Servings:

4

Brandy and lemon give the pears in this delicious tart a citrusy and subtly sweet flavor. The fruit slices are then nestled into homemade dough and baked to golden brown perfection.

Ingredients

2 ounces cream cheese
4 tablespoons unsalted butter, room temperature
½ cup all-purpose flour, plus more for dusting
½ cup , plus 1 ½ tablespoons sugar
⅛ teaspoon salt
2 tablespoons freshly squeezed lemon juice
2 tablespoons pear brandy
1 Bosc or Red Bartlett pear
⅛ teaspoon ground cinnamon

Directions

Heat oven to 400 degrees with rack in center. Line a baking sheet with parchment. Combine cream cheese and butter in a food processor. Add flour, 1/4 cup sugar, and salt, and process until combined. Dough will be sticky. Turn dough out onto prepared baking sheet. With lightly floured fingers, pat dough out into a flat 8-inch circle.
In medium bowl, combine 1/4 cup sugar with lemon juice and brandy. Halve pear lengthwise; core; leave skin on. Cut lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Place slices in strainer to drain liquid. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Sprinkle tart with remaining 1 1/2 tablespoons sugar. Dust pears with cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.