Thin Pear Tart

Adapted from an insert in  Martha Stewart Living” October, 1997. This is one of the few Martha Stewart recipes that I tried that actually worked.

2 ounces cream cheese
4 Tbsp. butter, softened
1/2 cup flour
1/2 cup plus 1 1/2 Tbsp. sugar
1/8 tsp. salt
2 Tbsp. lemon juice
2 Tbsp. pear brandy
1 pear
1/8 tsp. ground cinnamon

Heat oven to 400˚F. Line baking sheet with parchment.

Combine cream cheese and butter in a food processor. Add flour, 1/4 cup sugar and salt, process until combined. Will be sticky. Turn out onto baking sheet and press, with lightly floured hands, into an 8-inch circle.

In a bowl, combine 1/4 cup sugar, lemon juice and brandy. Halve pear and core. Slice into 1/4-inch slices. Toss in lemon juice mixture. Drain and arrange on tart. Sprinkle with remaining sugar. Dust with cinnamon. Bake until golden, 25-30 minutes.

Good served with whipped cream.


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