Pear Tart Elegante Recipe

Summary

Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings5
CuisineCourse
Main Ingredient

Ingredients

For pastry
 Butter/Margarine1⁄4 Cup (4 tbs), softened (1/2 Stick)
 Vanilla1⁄2 Teaspoon
 Egg yolk1
 Unsifted all purpose flour3⁄4 Cup (12 tbs)
 Finely ground blanched almonds1⁄4 Cup (4 tbs)
For cream cheese filling
 Cream cheese8 Ounce, softened (1 Package)
 Sugar3 Tablespoon
 Grated lemon rind1⁄2 Teaspoon
 Almond extract1⁄2 Teaspoon
 Egg1
 Canned pear halves5 , drained
 Strawberries1 Cup (16 tbs), halved
 Red currant jelly1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 617 Calories from Fat 262

% Daily Value*

Total Fat 30 g46%

Saturated Fat 15.5 g77.3%

Trans Fat 0 g

Cholesterol 153.4 mg

Sodium 181 mg7.5%

Total Carbohydrates 83 g27.6%

Dietary Fiber 5.6 g22.3%

Sugars 51.5 g

Protein 8 g15.5%

Vitamin A 19.1% Vitamin C 39.2%

Calcium 12.7% Iron 30.1%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to moderate (375°).
2. Prepare the Pastry: Combine the butter, sugar, lemon rind, vanilla and egg yolk in a small bowl; beat until well mixed. Add the flour and almonds; stir to mix well. Press the mixture into an even layer over the bottom and up the sides of a 9- or 10-inch quiche pan with a removable bottom.
3. Bake the tarte crust in the preheated moderate oven (375°) for 10 minutes. Remove the crust from the oven to a wire rack. Leave the oven on.
4. Prepare the Cream Cheese Filling: Combine the cream cheese, sugar, lemon rind, almond extract and egg in a small bowl; beat until smooth. Pour the filling into the pastry crust. Arrange the pears, cut-side down, over the filling.
5. Bake the tarte in the moderate oven (375°) for 25 to 35 minutes until the center of the filling is set. Remove the tarte to the wire rack to cool to room temperature. Refrigerate the tarte to chill.
6. Arrange the strawberries over the filling. Melt the jelly in a small saucepan. Spoon the jelly over the tarte. Remove the tarte from the pan.
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