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Almond Pear Cream Cheese Tart

When I first saw this recipe, I thought it was a beautiful dessert. Then, I read the recipe and was shocked at how simple it sounded. I decided to try it out for myself, especially knowing how much Quinn likes pears. And, of course, how much I like cream cheese.

One little thing. The original recipe calls this a “torte.” A quick internet search told me that a torte is a cake made with very little flour. A tart, however, is a single layer pie with a sweet or savory filling. That’s more like it, so I am taking the liberty of renaming this recipe.

Almond Pear Cream Cheese Tart is a simple yet elegant dessert featuring delicious fresh pears. - Bake or Break

It did prove to be a pretty simple recipe. The only tedious part was arranging the pears, but it was actually fun to layer them because it made the tart so lovely. If I were to make it again, I would take a little different approach with the pears. I think sprinkling the pears with a mixture of cinnamon and sugar might get a bit more even distribution of seasoning. Tossing the spices with the pears was a bit tough because the sliced pears were so delicate.

The finished product is quite good. The texture is very light and smooth. The cream cheese filling itself is very light, almost custard-like. The almonds are the perfect complement to the tart. The crunch they add is just right.

Find more pie and tart recipes in the Recipe Index.

Almond Pear Cream Cheese Tart

Yield 8 to 10 servings
Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 3 hours
Total Time 3 hours 55 minutes

Almond Pear Cream Cheese Tart is a simple yet elegant dessert featuring delicious fresh pears.

Closeup of Almond Pear Cream Cheese Tart slice on plate with fork


For the crust:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/3 cup (67g) granulated sugar
  • 1 cup (120g) all-purpose flour

For the filling:

  • 8 ounces (226g) cream cheese, at room temperature
  • 1/3 cup (67g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

For the topping:

  • 1/3 cup (67g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 cups sliced peeled pears (about 4 medium pears)
  • 1/4 cup sliced almonds


To make the crust:

  1. Preheat oven to 425°F.
  2. Using an electric mixer on medium speed, beat the butter and sugar on medium speed until light and fluffy. Add the flour, and mix well.
  3. Spread onto the bottom and about an inch up the sides of a 9-inch round springform pan.

To make the filling:

  1. Using an electric mixer on medium speed, beat the cream cheese and sugar until blended. Add the egg and vanilla extract, and mix well.
  2. Spread evenly over the crust.

To make the topping:

  1. Combine the sugar and cinnamon. Put this mixture in a bowl with the pears, and toss.
  2. Arrange the pears on top of the cream cheese filling. Sprinkle with almonds.
  3. Bake 10 minutes.
  4. Reduce oven temperature to 375°F. Bake for 20 to 25 minutes or until set.
  5. Cool on a wire rack. Loosen the sides from the pan. Cover and refrigerate at least 3 hours before serving.


Recipe slightly adapted from Kraft.

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    45 Comments on “Almond Pear Cream Cheese Tart”

  1. I have a bunch of pears…I think I will be making this once I feel better.

  2. I think this is the perfect thing to christen my brand new tart tin – good thing I spotted those beautiful beurre bosc pears at my greengrocers on the weekend!

  3. Another great sounding recipe Jennifer! I love coming here!

  4. these look wonderful, I was just looking for an almond tart recipe and this looks one I could do!

  5. Peabody, I hope you feel better soon!

    Ellie, I didn’t remember until after I made this that I have a tart pan. Probably a good sign that I have far too many baking pans.

    Nicole, thank you so much for the compliment! I adore your blog!

    Jen, I think you will not be disappointed by this recipe. We really liked it.

  6. I love all the pear recipes that are showing up lately, this one looks super!

  7. nice! i love how thinly you sliced the pears.

  8. yum! this looks delicious. the pear-almond combination is one of my favorites.

  9. Jennifer,
    What a beautiful looking tart! I love the presentation!

  10. Do you think this recipe would work with tinned pears? Fresh pears here (in australia) aren’t very nice.

  11. I think those would work, just be sure to drain them well. Canned pears are usually softer than fresh ones, so you might want to make thicker slices so they won’t disintegrate. Let me know how it works out!

  12. oh i like the look of this one!

  13. Well, Jennifer let me sample some of this latest creation this weekend. This is so good! It is especially good when heated a little bit. I’m glad you bake!

  14. Hi Jennifer, I really like this recipe. I was wandering what can I serve it with, and at what temperature sould the tart be served at. Thanks

  15. Hi, Frankie! This tart is such a nice, light dessert. I think it goes well after a heavy meal. I served it from the refrigerator, but I think you could set it out for a bit before serving it.

  16. I have made this dessert twice and my husband loves it! The first time we were supposed to bring it for a birthday party – but the dessert never made it there after we tried a piece. Also, I’ve tried it without almonds, but with almond extract in the filling and it was wonderful.

  17. I have made this many times, and each time I do I’m surprised by how elegant a dessert you get for relatively little effort. To punch it up a bit I top it off with a dollop of whipped cream flavoured with a touch of maple syrup.

  18. Hey, yours is purtier than the kraft pic!

  19. Just one look at that luscious tart is making me salivate! Guess this will be dessert this weekend!

  20. Pamela, I hope you enjoy it!

  21. Hi your tart looks beautiful..I always wander how to put the crust for tarts and cheesecake on the sides so high? I love that high crust look on these desserts..If you have any tip I will appreciate 🙂

  22. Amazing recipe!! I’ve adapted a version over on my blog, hopefully this is okay! x

  23. I know the chances of getting a quick response may be skim but I just made this for a friend who is hosting dinner for my husband and I. It’s cooling now but I just found our that I don’t have time for 3 hour refrigeration. Can I take it room temp or should I stop and buy a store bought cake???

  24. I am making this for the 2nd time in a week, such a big hit! It was delicious, so easy to throw together AND beautiful. Definitely a keeper. Thanks for all the great recipes, this is one of my favorite blogs.

  25. Hi have one question do we cook the crust then pour the cream cheese filling?

  26. This looks wonderful and I’m excited to try it! I was wondering if there’s any way to incorporate some chocolate. My guests always like a bit of it :). Could I place some chocolate chips on the crust, but before the filling? Or perhaps adding some mini chocolate chips to the cream cheese mixture? Or a chocolate drizzle on top? I would love your expert opinion if you have time, please.

  27. Hi Jennifer,
    I made your tart yesterday and it is DELICIOUS ! ! ! My goodness what a wonder easy recipe. My husband and I found it to be so tasty-fresh, bright flavours. 
    Nothing needs to be done to this recipe it is perfect as is. I was concerned as there was so much juice from the pears when I mixed them with the sugar and spice. I just poured the juice over the pears and popped it in the oven. After removing it from the oven there was juice on the top, however, as the tart cooled the juice was absorbed into the cream cheese filling. It did NOT effect the crust at all. A perfect recipe. 
    Just for a fun next time I might add almond extract instead of vanilla.
    Thank you for sharing this recipe Jennifer.
    Nova Scotia

  28. This looks so good! It is nice to have more options than pumpkin and apple in the fall!

  29. Thanks for sharing! Does it keep long?

  30. Should there not be some liquid to bind the crust? I am making it just now and the crust is made up only of sugar flour and butter, per the recipe and it  could not be pressed into a tin in this state. 

    • Hi, Mary. It’s a shortbread crust, so there’s no liquid. Be sure to measure accurately and mix until it forms a dough. It may look a little sandy, but it should hold together if you pinch it together.

  31. It was very good.  Starting it out at such a high temperature, however, caused an immediately burnt crust.  I will make this again but will not start it at 425.

    • Hi, Thomas. I’ve not had that issue with this recipe. Is it possible your oven temperature is off? I check mine frequently with an oven thermometer. Also, if you’re using a dark-colored pan, that can cause things to bake more quickly.

  32. Hi there,
    Just want to make sure I’m reading this correctly. Is there no blind baking of the shell first? There’s just one stage of baking everything together?

  33. Can this be made ahead and frozen?

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