European Pear Or Peach Cream Tart |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I developed this recipe when guests were coming from what I had in my pantry. Always makes a hit and you can use fresh fruits, too. Ingredients:
crust: 1 1/3 cups flour |
2 tbs sugar |
dash salt |
1 tsp. lemon peel |
1/4 lb. softened butter |
1 egg |
filling: 2 8-oz. pkg. cream cheese |
3/4 cup powdered sugar (or less, to taste) |
1 tsp. almond extract |
1 tsp. lemon juice |
1/2 tsp. vanilla extract |
cream to thin |
topping: 1 large can drained bartlett pears |
or 1 large can drained peaches |
1 cup pureed apricot jam |
about 3/4 cup toasted slivered almonds |
Directions:
1. Crust: Combine flour, sugar and salt.
2. Mix in the butter and lemon peel lightly.
3. Add the beaten egg and mix until dough holds together well.
4. Pat into a 10 tart pan with fluted sides, pressing up the sides.
5. Chill 10-15 minutes while preheating oven.
6. Bake at 325° 20-25 minutes or until golden. Cool.
7. Filling: Beat together all ingredients until smooth and creamy, adding cream to taste for desired creaminess and spreadability.
8. Spread evenly in cooled crust.
9. Topping: Arrange the drained and patted dry pear or peach slices attractively in a pattern on top of the filling.
10. Heat the jam until it's runny and glaze the entire tart.
11. Fill in the spaces between the fruit with toasted almonds.
12. Chill for at least an hour before serving.
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