European Pear or Peach Cream Tart
From hollyeats 15 years ago
- 20 minutes to make
- Serves 8
I developed this recipe when guests were coming from what I had in my pantry. Always makes a hit and you can use fresh fruits, too.
Ingredients
- Crust: 1 1/3 cups flour shopping list
- 2 TBS sugar shopping list
- Dash salt shopping list
- 1 tsp. lemon peel shopping list
- 1/4 lb. softened butter shopping list
- 1 egg shopping list
- Filling: 2 8-oz. pkg. cream cheese shopping list
- 3/4 cup powdered sugar (or less, to taste) shopping list
- 1 tsp. almond extract shopping list
- 1 tsp. lemon juice shopping list
- 1/2 tsp. vanilla extract shopping list
- Cream to thin shopping list
- Topping: 1 large can drained bartlett pears shopping list
- or 1 large can drained peaches shopping list
- 1 cup pureed apricot jam shopping list
- About 3/4 cup toasted slivered almonds shopping list
How to make it
- Crust: Combine flour, sugar and salt.
- Mix in the butter and lemon peel lightly.
- Add the beaten egg and mix until dough holds together well.
- Pat into a 10" tart pan with fluted sides, pressing up the sides.
- Chill 10-15 minutes while preheating oven.
- Bake at 325° 20-25 minutes or until golden. Cool.
- Filling: Beat together all ingredients until smooth and creamy, adding cream to taste for desired creaminess and spreadability.
- Spread evenly in cooled crust.
- Topping: Arrange the drained and patted dry pear or peach slices attractively in a pattern on top of the filling.
- Heat the jam until it's runny and glaze the entire tart.
- Fill in the spaces between the fruit with toasted almonds.
- Chill for at least an hour before serving.
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- elgab89 Toronto, CA
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