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Cream Cheese-Filled Pear Tart
Cream Cheese-Filled Pear Tart is that perfect combination of easy to make and wonderfully delicious. A go-to recipe when I need a simple dessert that's sure to please!
Ingredients
- 1 sheet frozen puff pastry, thawed on the countertop for about 20 minutes*
- 4 ounces (113 g) cream cheese, at room temperature
- ¼ cup (50 g) granulated sugar
- ½ teaspoon vanilla extract
- 4 medium pears, peeled and sliced about 1/4-inch thick, Pick good baking pears like Bosc or Anjou.
- 2 tablespoons (25 g) firmly packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons chopped hazelnuts
- ice cream or sweetened whipped cream, for serving
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Instructions
- Preheat oven to 400°F (200°C). Line a half sheet pan with parchment paper or a silicone liner.
- Unfold the thawed puff pastry on a lightly floured surface. Roll just a bit to a thickness of about 1/8 inch.**
- Score the pastry about 3/4-inch from the edges all the way around. Be careful not to cut all the way through the pastry. Transfer the pastry to the prepared pan.
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined and smooth. Spread evenly on the pastry right up to the scored edges.***
- Combine the pears, brown sugar, cinnamon, and nutmeg. Place the pear mixture over the cream cheese mixture, again right up to the scored edges.
- Sprinkle the hazelnuts over the top of the pear mixture.
- Bake 20 to 25 minutes, or until the pastry is golden brown.
- If desired, serve with ice cream or sweetened whipped cream.
Notes
- *Frozen puff pastry only needs about 20 minutes at room temperature to thaw enough to handle. Just be sure not to leave it out too long, or it may get sticky and difficult to handle. In that case, you can put it back in the freezer for a few minutes until it's more manageable.
- **For recipe testing, I used Pepperidge Farm puff pastry sheets. Once rolled, the pastry measures about 9 & 1/2 x 11 inches.
- ***If you haven't already sliced your pears, I recommend placing the pastry in the refrigerator while you get the pears ready to add to the tart.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
