It’s high time I introduce to you one of my favorite desserts. It’s simple, but it looks like you spent a good chunk of an afternoon tediously whipping it up. It’s nourishing, unless you count the sugar and cream cheese. And it’s called Almond Pear Tart. At least, that’s what I call it. My cousin calls it Almond Cream Pear Tart. Either way, it’s delicious.
Now, if you clicked on over to Jennifer’s tart, you’ll see it’s a little different than what I have written here. That’s because I gave her that recipe and have since changed it to try to “healthify” it just a tad. It’s still sweet. Still simple. Still delicious. And I won’t be offended if you prefer Jennifer’s version. Not in the least.
Majorly adapted from here
Crust:
3 T (1 1/2 oz) butter, softened
1/3 cup (2 1/3 oz) cane sugar
3/4 cup (3 1/4 oz) sprouted whole wheat pastry flour
1/3 cup (1 1/2 oz) finely ground almonds (almond meal)
1 T (6 g) flaxmeal
Beat together the butter and sugar until crumbly. Mix in the flour, almonds, and flax. Press into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom (greased).
Filling:
6 oz cream cheese, softened
1/4 cup (2 oz) plain yogurt, room temp
3 T honey
1 egg, room temp
1/4 t almond extract
In the same bowl used to make the crust, and with the dirty beaters, beat the cream cheese until smooth. Mix in the yogurt, honey, egg, and almond extract. Pour into the crust.
Topping:
6 pear halves, fresh or canned, sliced
1 t cinnamon
1 T cane sugar
Arrange the pear slices on top of the cream cheese mixture. Mix the cinnamon with the sugar and sprinkle over the pears.
Bake the tart at 425 for 10 minutes. Reduce the temperature to 350 and bake 20 more minutes, or until set. Remove from the oven and cool completely before refrigerating. Best if chilled for at least half a day.
Wow that looks so delicious. W was just expressing his disgust at the lack of desserts around here. I will have to make this.
Mom
Yum! That sounds so yummy… and surprisingly easy!
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