How to Prepare a Thin Pear Tart

Here’s a great weeknight dessert option—no rolling pin required. The cream cheese dough comes together quite easily, and is simply patted into a
thin round. A single pear is thinly sliced, then tossed in a bowl with pear brandy, sugar, and lemon juice. The mixture is then fanned out over the dough
before baking. Whipped cream makes a nice accompaniment, as does a snifter of pear brandy, naturally.

8 SERVINGS
2 ounces cream cheese
4 tablespoons unsalted butter, room temperature
½ cup all-purpose flour, plus more for dusting
½ cup plus 1 tablespoon plus 1½ teaspoons sugar
⅛ teaspoon salt
2 tablespoons fresh lemon juice
2 tablespoons pear brandy (or regular brandy)
1 ripe, firm Bosc or Red Bartlett pear
⅛ teaspoon ground cinnamon

1. Preheat oven to 400°F. Combine cream cheese and butter in a
   food processor. Add the flour, ¼ cup sugar, and the salt, and
   process until combined. (Dough will be sticky.) On a parchment-
   lined rimmed baking sheet, with lightly floured fingers, pat dough
   into an even 8-inch round.
2. In a medium bowl, combine ¼ cup sugar with the lemon juice
3. In a medium bowl, combine ¼ cup sugar with the lemon juice
   and brandy. Halve pear lengthwise, and core (leave skin on). Cut
   each half lengthwise into ¼-inch-thick slices; transfer to lemon-juice
   mixture; coat well. Drain slices in strainer. Arrange around outer
   edge of dough, overlapping slightly, then arrange remaining slices
   in center. Sprinkle tart with remaining 1 tablespoon plus 1½
   teaspoons sugar. Dust pears with the cinnamon. Bake until golden,
   25 to 30 minutes. Serve warm or at room temperature.