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Nutrition Facts
Serving Size 1 (202g) Recipe makes 8 servings
Calories 484
Calories from Fat 258		(53%)
Amount Per Serving		%DV
	Total Fat 28.7g	44%
	Saturated Fat 14.3g	71%
	Monounsaturated Fat 9.7g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 88mg		29%
Sodium 178mg		7%
Potassium 195mg		5%
Total Carbohydrate 54.6g		18%
	Dietary Fiber 2.8g	11%
	Sugars 40.7g
Protein 5.4g		10%
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Joan's Pear Tart

Recipe #45475 | 55 min | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Babs in Toyland
Nov 5, 2002

This is a delicious as well as impressive dessert to make for your guests. It always gets lots of oohs and ahhs when you serve it because of the pretty presentation. Plus it tastes great! Recipe given to me by my friend Nancy and is from her stepmother Joan.

SERVES 8 -10 (change servings and units)

Ingredients

Crust

1/2 cup butter
1/3 cup sugar
1/4 teaspoon vanilla
3/4 cup flour
2/3 cup finely chopped pecans

Filling

8 ounces cream cheese
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 (29 ounce) can pear halves in natural juice, drained
2-4 tablespoons cinnamon sugar
whipped cream (to garnish) (optional)

Directions

1
Beat the first 4 ingredients together until well blended and then add the pecans to the mixture and mix well.
2
Press into an 11 inch round tart pan (use the one with a removable bottom for best presentation).
3
Beat together the cream cheese, sugar, eggs and vanilla for the filling and pour over the crust.
4
Arrange the drained pear halves in a pretty design on top and sprinkle with cinnamon sugar.
5
Bake at 450 degrees for 10 minutes and then turn the heat down to 400 degrees and bake for an additional 25 minutes.
6
Remove side from tart pan to serve.
7
Serve warm and if desired garnish with whipped cream.

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Featured Reviews for This Recipe

From: DeborahSu

On Nov 9, 2009

The crust was great--and one recipe of it was perfect. The filling ... WAY sweet!!!! SO sweet that sugar was about all we tasted from the filling ... I'll try it again, but will use half as much sugar.

0 people found this review helpful

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From: Kerry_H

On Oct 21, 2009

The reviews are right...this is wonderful! Beautiful presentation! Your friends will think you worked sooo hard. A couple of members of my family don't do nuts, so I made my own pie crust instead of following the crust recipe, but I can hardly wait to try it with the pecans when they aren't around! I will be trying this with cherries also in the very near future.

0 people found this review helpful

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From: 4TheLuvofWine

On Aug 31, 2004

What a Fantastic Torte! It was absolutely beautiful and the flavor was wonderful. I did not use canned pears, I used 4 large Bosc pears (Peeled, cored and sliced)The only problem that I had was that there didn't seem to be enough crust to cover an 11 in tart pan so I made another half batch which was perfect. Thanks so much for the recipe, I will be making this for dessert on Thanksgiving

6 people found this review helpful

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From: HisWeezie

On Sep 22, 2006

I have been cooking and baking for over 40 years. This was, without a doubt, one of THE most impressive desserts I've ever prepared. I'll be making another one, for a holiday brunch, this weekend. The comment about increasing the crust was most helpful! So was the syggestion to use the fresh pears. I can't wait to impress my friends with THIS scrumptuous beauty, this Sunday!

5 people found this review helpful

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