• Cooking Time: 35
  • Servings: 8
  • Preparation Time: 30


This is a VERY popular recipe that works for any season. And it's so simple, you'll love it! I found it years ago in Food & Family. I get several orders for these at the holidays. The recipe calls for a springform pan but I use a 9" tart pan with removable bottom. You can also make individual tortes in 4" tart pans. Also, the recipe calls for vanilla but I prefer almond extract. Make them ahead of time. Freeze and then wrap in decorative cellophane and give as a lovely gift.


  • 1/2 C (1 stick) butter, softened
  • 1 C sugar, divided
  • 1 C flour
  • 1 pkg (8oz.) cream cheese
  • 1 ea egg
  • 1/2 tsp almond extract OR vanilla
  • 1/2 tsp ground cinnamon
  • 4 C sliced peeled pears
  • 1/4 C sliced almonds


  • Preheat oven to 425*F.
  • Beat butter & 1/3 c sugar in small bowl until light, fluffy & smooth.
  • Add flour; mix well.
  • Spread firmly onto bottom and 1" up sides of 9" springform pan.
  • Beat cream cheese & 1/3 c sugar in same bowl until well blended.
  • Add egg & vanilla; mix well.
  • Spread evenly over crust.
  • Combine remaining 1/3 c sugar and cinnamon.
  • Add to sliced pears in large bowl. Toss to coat.
  • Arrange over cream cheese mix: sprinkle with almonds.
  • Bake 10 min.
  • Reduce temp to 375*; continue baking 25 min. or until center is set.
  • Cool on wire rack.
  • Loosen torte from rim of pan.
  • Cover and chill 3 hr. before serving.
  • Remove from pan and serve.

Categories: Tart 
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