Fruit Tart

Name: Fruit Tart
Ingredients: 3 tablespoons butter, softened; 3/4 cup plus 1 tablespoon sugar, divided; 3/4 cup all-purpose flour; 1/3 cup finely chopped walnuts; 1 package (8 ounces) reduced-fat cream cheese; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 can (15 ounces) reduced-sugar pears, drained and thinly sliced; 1 teaspoon ground cinnamon

9 ingredients

4 steps

Ingredients

3 tablespoons butter, softened
3/4 cup plus 1 tablespoon sugar, divided
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
1 package (8 ounces) reduced-fat cream cheese
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar pears, drained and thinly sliced
1 teaspoon ground cinnamon

Directions

1

Coat a 9-in. fluted tart pan with removable bottom with cooking spray; set aside. In a small bowl, beat butter and 1/2 cup sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of prepared pan.
2

In another small bowl, beat cream cheese until fluffy. Beat in 1/4 cup sugar, egg and vanilla until smooth; spread over crust. Arrange pears over cream cheese layer. Combine cinnamon and remaining sugar; sprinkle over pears.
3

Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until filling is set and a thermometer reads 160°.
4

Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving.