BF&F – Best Friends and Foodies

baking tuesday on wednesday – rustic pear and cream cheese tart

i had such high hopes for this recipe — it looked delicious going into the oven!


and it looked ok coming out of the oven

but alas after cutting into it it didnt look too hot — it was really watery — maybe the pears were too ripe?? released too much liquid??    so i let it set overnight….  that didnt do  much to help it.. the insides looked like curdled milk…  we each tried a bite or two… and it could have been good.. not sure what went wrong!


Rustic Pear and Cream Cheese Tart

adapted from purewow


4 pears peeled, cored and sliced into ¼-inch slicesJuice of half a lemon

½ cup sugar, divided

1 cup mascarpone cheese

¼ cup sour cream

1 egg

1 teaspoon pure vanilla extract

1 pie crust (your favorite recipe or store-bought)


1. Preheat the oven to 375°. Toss pears in lemon juice to prevent from turning brown. In a large bowl, mix half the sugar with mascarpone cheese, sour cream, egg and vanilla.2. Roll out the pie crust and place in a 9-inch fluted tart pan, with excess hanging over the edges. Spread cream-cheese mixture in bottom of tart shell. Layer pears over cheese mixture. Sprinkle remaining sugar over pears.

3. Fold excess dough over edges of tart pan for a rustic look. Bake until crust is golden brown, 35 to 50 minutes. Slice and serve.


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