ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Thursday, December 31, 2009

Gingersnap Pear Tart

I made this one to take to my sister's for Christmas dinner, and I thought I'd bring it to you on New Year's Eve. It was a perfect way to break in my *NEW* food processor, making the gingersnap crumbs, but beyond that it was totally beautiful, delicious and decadent. I just love it when recipes work out! This one is going down in my list of "Top Desserts that Impress." I've never had anything quite like it before, but I definitely plan to again.Warning: Plan ahead - this baby cools and chills for 3 hours total AFTER baking so just allow enough time.

Gingersnap Pear Tart

1 cup gingersnap crumbs
2 T butter, melted
1 pkg (8 oz.) reduced-fat cream cheese
1 pkg (8 oz.) fat-free cream cheese
1/3 cup plus 1/4 cup sugar, divided
2 tsp all-purpose flour
1 tsp vanilla extract
2 eggs, lightly beaten
2 large ripe pears, peeled and thinly sliced (about 3 1/2 cups)
1/2 tsp ground cinnamon

1. Preheat oven to 350. In a bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 inch up the sides of a 9-inch springform pan coated with nonstick cooking spray. Bake for 5 to 8 minutes or until set. Cool in wire rack.

2. In a mixing bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.

3. Combine pears, cinnamon and remaining 1/4 cup sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet (I forgot to do this and it was fine.) Bake at 350 for 30 to 40 minutes or until almost set. Immediately run a knife around the edge of pan to loosen; cool on wire rack for 1 hour. Refrigerate at least 2 hours. Makes about 8 servings.Recipe from Taste of Home Light & Tasty magazine


Shells said...

It just looks so impressive.

kat said...

look at that long hair! we're the opposite twins - mine is chopped.
well, a few months ago.

and congrats on the new food processor. FUN BAKING AHEAD! your pie crusts will never be the same!

Maren said...

Well, I'm Kari's other twin 'cause that's me eating the tart. K's hair is short these days. It was yummy!

Leslie said...

ohhh soooo yum!

Anonymous said...

If you like this recipe (and it looks fantastic), you might also like this Mollie Katzen one, which I've made with apricots and with plums. Both were very well-received. This blog is great! Thanks for recommending it to me, Maren.


Maren said...

Any time, Abby! (Abby and Mollie make really good stuff, btw.)

Kelsey Carreon said...

Kari, it looks divine!

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