Ingredients

The following ingredients have 4 Servings
  • 1 package (8-ounce cream cheese, softened)
  • 1 egg
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 can (29-ounce Bartlett pear halves, drained)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup sugar
  • 1 stick butter (cut into 8 pieces)
  • 3/4 cup all-purpose flour
  • 1/2 cup finely ground almonds

Instruction

  • Place oven rack in lower portion of oven and preheat to 425°F. Spray a 9-inch pie plate with nonstick spray.
  • In a food processor, pulse sugar and butter until well combined. Add flour and pulse until crumbly. Add ground almonds and process until the consistency is like wet sand. Reserve 1/2 cup and set aside. Press remainder of crust evenly into the pie plate.
  • In the same food processor, process the cream cheese, egg, sugar and vanilla until smooth. Pour into the crust, then arrange pear halves in a circle on top.
  • Mix the cinnamon into the reserved crust mixture and sprinkle over the top. Bake at 425°F for 10 minutes. Reduce temperature to 350°F and bake another 35 to 40 minutes, until crust is golden brown and filling is set (when a knife is inserted, it should come out clean).
  • Remove to a cooling rack and cool for 20 minutes. The pie can be served warm or chilled.
  • This recipe is inspired by a tart with a walnut crust in Marlene Sorosky's "Fast & Festive Meals for the Jewish Holidays" (out of print).