3 to 4 pears, peeled, cored, cut in half and sliced into 1/2 thick slices
1/3 cup firmly packed light brown sugar
16 ounces of nondairy cream cheese
1 tablespoon cornstarch
1/4 granulated sugar
1 Shortbread Crust
Shortbread Crust Recipe
1/2 cup of butter at room temperature
1/4 cup of confectioners' sugar
1 cup of unbleached all-purpose flour
Instructions
Preheat the oven to 400. In a skillet over medium heat, melt the butter. Toss the slices with brown sugar and cinnamon and saute them in the melted butter for 2-3 minutes. Drain off and reserves what ever liquid remains.
In a food processor or by hand, combine the cream cheese, cornstarch and granulated sugar until smooth and creamy, 1 to 2 minutes. Scrape down the sides and blend again. It will be thick. Pour the cream cheese custard over the cooled crust, the spreading evenly to cover the crust. Place the pears on top so they cover the cream cheese.
Bake 10 minutes. Drizzle with a couple of spoonfuls of reserved pear juice and continue baking for 20 to 25 minutes. Let cool for 30 minutes before serving.
Shortbread Crust-
1) Preheat the oven to 350. With canola oil or nondairy butter, lightly grease your pie pan. In a bowl, cream the butter and confectioners' sugar until light and fluffy. Add the flour, beat until the dough just comes together. Even if still crumbly, as long as it's moist enough to form a crust when you put it in your pan, its fine. Press the mixture into the bottom of your prepared pan and bake for about twenty minutes, or until lightly browned. Remove from the oven and place on a wire rack to cool while you make your pie filling.
Originally Submitted
6/9/2010
0 Out of 5 from
0 reviews
You can add this Pear Tar recipe to your own private DesktopCookbook.
