Pear Cheesecake Tart Recipes

PEAR CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1-1/2-in. up the sides of a greased 9-in. springform pan; refrigerate for 30 minutes. Place pear halves cut side down on crust., In a bowl, beat cream cheese and remaining sugar until smooth. Add flour; beat well. Add eggs; beat on low speed just until combined. Add the milk, lemon juice and zest; beat just until blended. Pour over pears., Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.

PEAR TART

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

PEAR CHEESECAKE TART

Steps:

• For crust: combine graham crackers, almonds, cinnamon and melted butter and toss with a fork so that butter is distributed.
• Press onto bottom and sides of a 12-inch springform pan.
• Refrigerate until ready to use.
• Preheat oven to 350 degrees F.
• For filling: Beat cream cheese with sugar and cream until light and fluffy.
• On lowest setting of mixer add eggs, one at a time, beating well after each addition.
• Fill crust with this batter.
• Cut each pear half once again in half (making quarters) and place decoratively over cream cheese filling.
• Bake for approximately 45 minutes, or until just done.

PEAR-HAZELNUT TART

Steps:

• Grease an 8-inch tart pan.
• Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
• Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
• Preheat the oven to 350 degrees F (180 degrees C).
• Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
• Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
• Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
• Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.

PEAR CHEESECAKE

Steps:

• Preheat oven to 350.
• Grease a 9 inch pie pan.
• In a small bowl, combine the flour, oats, brown sugar and cinnamon.
• Stir well.
• Stir in butter with a fork until the mixture resembles coarse crumbs.
• Press 2/3 of the mixture into the bottom of the pie pan and bake for 15 minutes Remove from oven.
• Beat the cream cheese with the granulated sugar, egg and vanilla until well blended Spread over the baked crust.
• Top with pear slices arranged in a decorative circular pattern and sprinkle with the remaining crumb mixture.
• Return to the oven and bake an additional 30 minutes Remove from oven, cool and refrigerate at least two hours before serving.

HASSELBACK PEAR TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides.
• Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves.
• Place hasselbacked pears in a bowl; add white sugar and lemon juice and gently toss to coat. Let hasselbacked pears stand for 5 minutes.
• Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart.
• Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Cool tart for 15 minutes before slicing.