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Almond Pear Cream Cheese Tart

This Almond Pear Cream Cheese Tart belongs in your fall baking rotation! A cream cheese filling is topped with cinnamon-scented pears and sliced almonds, all in a buttery homemade crust.

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

Easy Almond Pear Cream Cheese Tart

Apples get a lot of love in the fall, but let’s not forget that pears are in season, too. When you get your hands on a perfectly ripe pear—the kind with custardy flesh and a floral aroma and juices that drip down your chin—it’s hard to imagine why pears always seem to take a backseat to apples around this time of year. But in this tart, pears are the star of the show!

Although this recipe might look a bit intimidating based on appearances alone, it’s actually pretty simple. In fact, the hardest part might be layering the pears just so, but that’s really just my perfectionism speaking—you don’t have to agonize over that!

The finished product is quite good and it reminds me of something you might find in a French bakery. The texture is light and smooth, and even the cream cheese filling is very light, unlike a typical cheesecake. The almonds are the perfect complement to the tart, adding a contrasting texture and just a bit of nuttiness.

Overhead view of Almond Pear Cream Cheese Tart ingredients

What You’ll Need

You probably have most of the ingredients for this tart on hand already!

For the crust:

  • Unsalted butter – The butter needs to be softened, so take it out of the refrigerator 30 to 45 minutes before you plan to start baking.
  • Granulated sugar
  • All-purpose flour

For the filling:

  • Cream cheese – The cream cheese needs to be room temperature, so let it sit on the counter while you make the crust.
  • Granulated sugar
  • Egg
  • Vanilla extract – If you want to play up the almond flavor, you can use almond extract instead.

For the topping:

  • Granulated sugar
  • Ground cinnamon
  • Pears
  • Sliced almonds

What kind of pears are best for baking?

D’Anjou, Bartlett, and Bosc pears are widely available and well-suited for baking, but Forelle and Concorde are great too. They should be neither too hard, nor too soft. When baking with pears, look for ones that are “firm-ripe,” which means they yield when you press near the stem.

Almond Pear Cream Cheese Tart on plate with bite of tart on fork

How to Make Almond Pear Cream Cheese Tart

Here’s a step-by-step guide to making this recipe.

To make the crust:

Prepare. Preheat your oven to 425°F and pull out a 9-inch springform pan (no need to grease it).

Make the dough. Beat the butter and sugar with an electric mixer on medium speed. Once it’s light and fluffy, add the flour and beat until just combined.

Overhead view of shortbread crust in springform pan

Form the crust. Press the dough into the bottom of the springform pan until it goes up the sides about an inch.

To make the filling:

Make the filling. Combine the cream cheese and sugar in a large bowl and use an electric mixer on medium speed to beat them until smooth. Beat in the egg and vanilla extract.

Overhead shot of cream cheese layer of pear tart in springform pan

Add the filling to the tart. Pour the cream cheese mixture over the crust and use a rubber spatula to spread it evenly.

To make the topping:

Prepare the pears. Whisk together the sugar and cinnamon in a large bowl and toss the pears in it until they’re evenly coated.

Top the tart. Arrange the pears on top of the cream cheese filling, then sprinkle the almonds over the top.

Bake. Bake for 10 minutes at 425ºF, then reduce the oven temperature to 375°F. Bake for another 20 to 25 minutes or until the cream cheese layer is set.

Overhead shot of pear tart in springform pan

Cool and serve. Let the tart cool on a wire rack, then loosen the sides from the pan. Cover the tart and refrigerate it for at least 3 hours before serving.

Whole Almond Pear Cream Cheese Tart

Tips for Success

Here are some tips for making this tart recipe:

  • Let the tart cool completely. Trust me, I’ve been eager to try a dessert, but warm cream cheese filling is just not very good. Plus, your tart will fall apart when you slice and serve it. Patience is key!
  • Buy sliced almonds. Don’t try substituting chopped almonds; they would add too much crunch. Sliced adds just enough without detracting from the rest of the tart.
  • Peel the pears. I know some people like leaving the skins on apples for certain recipes, but pears have thicker skin that makes them unappealing (or unapeeling—har har!) in baked goods.

How to Store this Tart

If you have leftovers, place them in an airtight container; they’ll keep in the fridge for 3 to 4 days. You won’t want to heat up this tart, but you might want to let it sit on the counter for 10 minutes or so before you eat it.

Can I Freeze This Recipe?

Yes, you can freeze this tart for up to 2 months. For maximum freshness, I recommend wrapping it in a layer or two of plastic wrap, then placing it in an airtight container or freezer bag. Let it thaw in the refrigerator, then serve.

Overhead shot of pear tart slice on plate with the rest of the tart in the background

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

Ingredients

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

Instructions

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.

Notes

Recipe slightly adapted from Kraft.

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    51 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.
    Darlene
    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?
    Thanks!

  33. Can this be made ahead and frozen?

  34. I know you used a springform pan. Could you use a tart pan or is the filling too much for a tart pan?

    • Hi, Patty! I’ve only made this in a springform, but my guess is it would be fine if your pan is the right diameter and is deep enough. One of the advantages of using a springform pan for this tart is that it’s far easier to slice and serve, so keep that in mind as well.

  35. I made this for guests tonight, and it was absolutely delicious.  Everyone loved it.  I will be making this often.
    Thank you for sharing such a wonderful dessert.

  36. Best dessert I have had, it is delicious!

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