Almond Pear Cream Cheese Tart

When I first saw this recipe, I thought it was a beautiful dessert. Then, I read the recipe and was shocked at how simple it sounded. I decided to try it out for myself, especially knowing how much Quinn likes pears. And, of course, how much I like cream cheese.

One little thing. The original recipe calls this a “torte.” A quick internet search told me that a torte is a cake made with very little flour. A tart, however, is a single layer pie with a sweet or savory filling. That’s more like it, so I am taking the liberty of renaming this recipe.

Almond Pear Cream Cheese Tart is a simple yet elegant dessert featuring delicious fresh pears.

It did prove to be a pretty simple recipe. The only tedious part was arranging the pears, but it was actually fun to layer them because it made the tart so lovely. If I were to make it again, I would take a little different approach with the pears. I think sprinkling the pears with a mixture of cinnamon and sugar might get a bit more even distribution of seasoning. Tossing the spices with the pears was a bit tough because the sliced pears were so delicate.

The finished product is quite good. The texture is very light and smooth. The cream cheese filling itself is very light, almost custard-like. The almonds are the perfect complement to the tart. The crunch they add is just right. You should all be proud of me for going ahead with the almonds even though the recipe specifically suggested substituting pecans. It just seemed like almonds would be perfect. Of course, I mean no offense to my beloved pecan. I’m sure it will resurface here before too long.

Almond Pear Cream Cheese Tart

Prep Time: 25 minutes

Cook Time: 35 minutes

Almond Pear Cream Cheese Tart


    For the crust:
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 cup all-purpose flour
  • For the filling:
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • For the topping:
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 cups sliced peeled pears (about 4 medium pears)
  • 1/4 cup sliced almonds


To make the crust:

Preheat oven to 425°. Beat butter and sugar on medium speed until light and fluffy. Add flour, and mix well. Spread onto bottom and about an inch up the sides of a 9″ springform pan.

To make the filling:

Beat cream cheese and sugar until blended. Add egg and vanilla extract, and mix well. Spread over crust.

To make the topping:

Combine sugar and cinnamon. Put this mixture in a bowl with the pears, and toss. Arrange pears on top of cream cheese filling. Sprinkle with almonds.

Bake about 10 minutes. Reduce temperature to 375 degrees. Bake for 20 to 25 minutes or until set. Cool on wire rack. Loosen sides from pan. Cover and refrigerate 3 hours.


Recipe adapted from Kraft.

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  1. peabody September 27, 2006 Reply

    I have a bunch of pears…I think I will be making this once I feel better.

  2. Ellie September 28, 2006 Reply

    I think this is the perfect thing to christen my brand new tart tin – good thing I spotted those beautiful beurre bosc pears at my greengrocers on the weekend!

  3. Nicole September 28, 2006 Reply

    Another great sounding recipe Jennifer! I love coming here!

  4. jenjen September 28, 2006 Reply

    these look wonderful, I was just looking for an almond tart recipe and this looks one I could do!

  5. jennifer September 28, 2006 Reply

    Peabody, I hope you feel better soon!

    Ellie, I didn’t remember until after I made this that I have a tart pan. Probably a good sign that I have far too many baking pans.

    Nicole, thank you so much for the compliment! I adore your blog!

    Jen, I think you will not be disappointed by this recipe. We really liked it.

  6. Brilynn September 28, 2006 Reply

    I love all the pear recipes that are showing up lately, this one looks super!

  7. rachel September 28, 2006 Reply

    nice! i love how thinly you sliced the pears.

  8. veuveclicquot September 28, 2006 Reply

    yum! this looks delicious. the pear-almond combination is one of my favorites.

  9. Anita September 28, 2006 Reply

    What a beautiful looking tart! I love the presentation!

  10. Jade September 28, 2006 Reply

    Do you think this recipe would work with tinned pears? Fresh pears here (in australia) aren’t very nice.

  11. jennifer September 28, 2006 Reply

    I think those would work, just be sure to drain them well. Canned pears are usually softer than fresh ones, so you might want to make thicker slices so they won’t disintegrate. Let me know how it works out!

  12. connie September 29, 2006 Reply

    oh i like the look of this one!

  13. Nan October 3, 2006 Reply

    Well, Jennifer let me sample some of this latest creation this weekend. This is so good! It is especially good when heated a little bit. I’m glad you bake!

  14. Frankie January 25, 2007 Reply

    Hi Jennifer, I really like this recipe. I was wandering what can I serve it with, and at what temperature sould the tart be served at. Thanks

  15. jennifer January 26, 2007 Reply

    Hi, Frankie! This tart is such a nice, light dessert. I think it goes well after a heavy meal. I served it from the refrigerator, but I think you could set it out for a bit before serving it.

  16. Sara July 24, 2007 Reply

    I have made this dessert twice and my husband loves it! The first time we were supposed to bring it for a birthday party – but the dessert never made it there after we tried a piece. Also, I’ve tried it without almonds, but with almond extract in the filling and it was wonderful.

  17. Jennifer R. September 25, 2007 Reply

    I have made this many times, and each time I do I’m surprised by how elegant a dessert you get for relatively little effort. To punch it up a bit I top it off with a dollop of whipped cream flavoured with a touch of maple syrup.

  18. amanda February 1, 2008 Reply

    Hey, yours is purtier than the kraft pic!

  19. Pamela February 4, 2008 Reply

    Just one look at that luscious tart is making me salivate! Guess this will be dessert this weekend!

  20. jennifer February 4, 2008 Reply

    Pamela, I hope you enjoy it!

  21. Sevtap March 23, 2014 Reply

    Hi your tart looks beautiful..I always wander how to put the crust for tarts and cheesecake on the sides so high? I love that high crust look on these desserts..If you have any tip I will appreciate :)

    • Author
      Jennifer McHenry March 25, 2014 Reply

      Using a springform pan helps. When you press the crust into the pan, you can just press it up the sides as well.

  22. Jemima October 27, 2014 Reply

    Amazing recipe!! I’ve adapted a version over on my blog, hopefully this is okay! x

  23. Crystal November 8, 2014 Reply

    I know the chances of getting a quick response may be skim but I just made this for a friend who is hosting dinner for my husband and I. It’s cooling now but I just found our that I don’t have time for 3 hour refrigeration. Can I take it room temp or should I stop and buy a store bought cake???

    • Author
      Jennifer McHenry November 8, 2014 Reply

      Hi, Crystal. I’d refrigerate it as long as you can and then maybe you can refrigerate it at your host’s home until dessert time.

  24. Mary Ellen January 2, 2015 Reply

    I am making this for the 2nd time in a week, such a big hit! It was delicious, so easy to throw together AND beautiful. Definitely a keeper. Thanks for all the great recipes, this is one of my favorite blogs.

    • Author
      Jennifer McHenry January 5, 2015 Reply

      Hi, Mary Ellen. I’m so glad you liked it! This is one of my favorite recipes, too.

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