by lapadia
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my 106 recipes »
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lapadia's Notes:
Expand1 8-ounce package of cream cheese Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 egg white Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
6 sheets thawed phyllo dough Ask a question about this ingredient
1 fresh Bosc pear – cubed, coated in 1 teaspoon lemon juice and1 tablespoon sugar Ask a question about this ingredient
Your favorite berries, smashed a bit, for marbling Ask a question about this ingredient
Melted butter for brushing on phyllo layers Ask a question about this ingredient
Extra sugar for sprinkling between layers. Ask a question about this ingredient
Preheat oven to 350º
Ask a question about this stepIn a food processor combine the cream cheese sugar, egg, egg white and vanilla. Process until smooth, scrape the sides if needed. Set aside.
Ask a question about this stepLightly grease a 9-10 inch tart pan or pie plate with melted butter.
Ask a question about this stepLightly brush one phyllo sheet with melted butter – gently press it into the tart or pie pan, allowing the ends to extend over the edge. Lightly butter again and sprinkle with a little sugar.
Ask a question about this stepLightly brush and fold another sheet of phyllo; place across the first sheet in a crisscross. Lightly butter and coat with sugar. Continue to lightly butter, sugar sprinkle and crisscross the remaining sheets of phyllo. Either keep the edges rustic or turn under them under to form a crust.
Ask a question about this stepBake the phyllo crust in a 350º oven for 5 minutes.
Ask a question about this stepAdd the cubed, sugared pear to the phyllo crust and gently spread evenly.
Ask a question about this stepGently spoon the cream cheese mixture over the pear, spread evenly. Slightly smash then dot some berries over the cream cheese mixture and use a knife to marble slightly.
Ask a question about this stepBake 25 to 30 minutes or until the filling is set and phyllo is lightly browned.
Ask a question about this stepLet cool on a wire rack for 1 hour. Cover and chill 4-24 hours.
Ask a question about this stepOptional – drizzle edges of phyllo with honey and dust with powdered sugar.
Ask a question about this stepThis sounds so good. I love phyllo pastry tarts because they are so forgiving to me. In spite of how hard it may be to wrestle with the phyllo, the oven takes care of the mistakes.
After trying a few of these desserts, I am thinking that pear is now one of my favorite fruits for baking, poaching, and roasting.
Thanks, Bevi! Yes, phyllo is very forgiving and I ♥ pears any way they are prepared, although I think raw is my favorite.
Thanks so much, aargersi, wish I could have used my oven (in repair until next week) to post the Festive Holiday - cranberry version!
You are the queen of tarts, really lovely, and I know its delicious!
Oh how I wish that I too had some blackberries in my freezer! Yum.
Thanks, fiveandspice! I also long for the warmer weather during blackberry season...
Linda,
Your pear pudding was out of this world! I can't wait to prepare this new recipe.
Thank you for sharing the wonderful food that you make.
Thanks, spicecat! Thought about making a tart in an almond crust with that recipe, but decided to go with this one.
Sounds really yummy, lapadia! Glad you've found some good uses for Himalayan Blackberries, too.
Thanks, hla, and thanks for always checking out my recipes! Yes, I have found many uses for the Himalayan Blackberries around our place, as well as the little wild ones - earlier in the season. Before your time on F52, but here is an Autumn Pie recipe you might like to try sometime...thinking being you from the PacNW: http://www.food52.com/recipes/6603_himalayan_blackberry_pie
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
You can always be counted on for a lovely pie or tart and this one looks divine!