Pear Almond Cream Tart

Products Used
Pear Almond Cream Tart


  • Crust
  • 1 1/2 cups all-purpose flour*
  • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted ice cold butter, cut into pieces
  • 1 tablespoon water
  • 1/2 teaspoon almond extract
  • Pear Filling
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 3 medium pears (such as Anjou or Bosc) peeled, cored and thinly sliced
  • 1/2 cup all-purpose flour*
  • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) butter, cut into pieces
  • 1/2 cup chopped slivered almonds
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


      1. Preheat oven to 350°F.
      2. To prepare crust: Combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender until resembles coarse crumbs. Add water and extract and mix until dough comes together. Shape into a disk and wrap in plastic wrap. Refrigerate 30 minutes.
      3. Press dough into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Freeze for 30 minutes.
      4. Bake crust for 25-30 minutes or until golden brown.
      5. Beat cream cheese, sugar, egg and extract in a mixing bowl until well combined.
      6. Spread onto bottom of crust. Arrange pear slices in a circular pattern over filling.
      7. Combine flour, sugar and cinnamon. Cut in flour until mixture resembles coarse crumbs; stir in almonds. Sprinkle over pears. Bake for 45-50 minutes or until golden brown.
      Rate & Review
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      Cassie L.
      Feb 12, 2013

      We loved everything about this tart - the almond extract and pears were a perfect compliment and the filling was so creamy without adding any butter or heavy cream. The pastry was perfect too - easy to prepare and really flaky! The crumbly topping is a perfect texture, too.

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