Pear Almond Tart

Pear Almond Tart

SERVES

8

INGREDIENTS

Pear Almond Tart

  • pastry for single crust 9-inch pie (or tart crust)
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 3 oz. cream cheese, softened
  • 1/3 cup firmly packed C&H® Golden Brown Sugar
  • 1 egg
  • 1 cup blanched almonds, finely ground
  • 3 tablespoons maple syrup
  • 1 teaspoon almond extract
  • 1 tablespoon all-purpose flour
  • 1 can (29-oz.) pear halves in heavy syrup

INSTRUCTIONS

Pear Almond Tart

Preheat oven to 425°F. Line 9-inch tart pan with removable bottom with pastry; trim edges until pastry is even with top edge of pan. Set aside.

In large mixing bowl, cream together butter, cream cheese and brown sugar until light and fluffy. Add egg, almonds, maple syrup, almond extract and flour. Spread mixture evenly in prepared tart shell.

Drain pears, reserving liquid. Place each pear half, round-side-up, on cutting board; cut crosswise into thin slices. Arrange pear halves on filling, rounded-sides-up and narrow ends pointing toward center.

Bake 40 to 45 minutes, or until tart shell is golden and filling is browned. While tart is baking, bring reserved pear liquid to boil in small saucepan; reduce to 1/4 cup. Brush pear glaze over fresh-from-the-oven pears. Cool completely on wire rack. Serve at room temperature.