Be the hit of any party by bringing an Apple Pear Cream Cheese Tart. A Fall favorite, sweet pears complimenting a tart apple, like Granny Smith or McIntosh, this dessert is delicious. The crust is like a sugar cookie, then you have the smooth cream cheese center to hold it all together. Simply yummy!
Making Your Apple Pear Cream Cheese Tart
Get out your 9″ spring form pan and prepare yourself to fill it with tasty goodness. Mix your crust ingredients and press into the bottom of the pan plus about 1 inch up the sides.
The smooth cream cheese filling goes in next. Peeling and slicing (or chopping) the pears and apples is what takes the most time.
I sliced the apples and pears for this recipe, but I’ve also chopped them for another similar recipe called Caramel Apple Cream Cheese Tart. Chopping is a little faster, (ok, a lot faster) but the sliced apples and pears look so pretty.
Either way you cut them, they taste fantastic.
After slicing the apples and pears, sprinkle lemon juice, sugar, and cinnamon evenly on both sides.
This can be done on the cutting board (you’ll have to flip them), or you can place them in a bowl or bag to gently coat the fruit evenly.
Lastly, sprinkle the sliced almonds on top.
Baking Your Tart
Once all of your ingredients have been mixed and layered into the spring form pan, it’s time for the oven to do it’s magic.
I recommend placing a larger jelly roll pan on the bottom rack in your oven whenever using a spring form pan. Too many times something squeaks out and I have to clean the oven…again!
Bake it in a preheated oven at 425° for 10 minutes, then reduce the temperature to 375° for another 25 minutes.
Your crust will have a nice golden color on the outside and the apples and pears will be slightly softened. Your kitchen will smell amazing.
Is it time to eat yet?
No, sorry. LOL After the tart has been baked, let it cool on a wire rack for about 15 minutes. Loosen the sides before opening the spring form pan.
I use a small knife just in case something wants to stick to the side.
Let the tart cool some more, then put the tart in the refrigerator for a few hours (3 or 4) or overnight (if you can stand it).
Once that cream cheese mixture has set in the refrigerator, you’ll know the wait was worth it.
If you love the heavenly aroma of cinnamon in your kitchen, try this old fashioned Molasses Crinkles recipe, or these delicious Pumpkin Streusel Muffins.
Apple Pear Cream Cheese Tart
- 1/2 cup butter, softened
- 2/3 cup plus 1/4 cup sugar, divided
- 1 cup all-purpose flour
- 8 oz. cream cheese, softened
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/2 tsp. ground cinnamon
- 1 Tbsp. lemon juice
- 2 cups apples, (like Granny Smith or McIntosh for tart flavor) peeled, cored, and sliced (or chopped)
- 2 cups pears, peeled, cored, and sliced (or chopped)
- 2 Tbsp. sliced almonds
For the crust:
- Preheat oven to 425°. Beat butter and 1/3 cup sugar with electric mixer until light and fluffy. Add flour; mix thoroughly. Spread onto bottom and up 1 inch on the sides of a 9-inch spring form pan. (use the same bowl for the next step)
For cream cheese mixture:
- Beat cream cheese and 1/3 cup sugar with electric mixer until well blended. Add egg and extracts until thoroughly mixed. Spread evenly over crust.
For the fruit:
- Mix the 1/4 cup sugar and cinnamon. Sprinkle over the sliced fruit in a bowl or in a bag to even coat all sides of the apples and pears. Arrange the fruit on the cream cheese layer. Sprinkle with the almonds.
- Bake for 10 minutes. Reduce temperature to 375° and bake another 25 minutes or until center is set.
- Cool on wire rack. Loosen the sides of pan, cover, and refrigerate for at least 3 hours. Store leftovers in refrigerator. Enjoy!
Looking for other dessert ideas? Try this amazing Pumpkin Pudding Cake with Cinnamon Buttercream Frosting or this super yummy Pistachio Cookie Cake made with Oreo Pistachio flavored cookies.
Remember: life is short, eat dessert first. Have a blessed day and happy baking.
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