Karen Baer Perez's pear tart with maple raspberry glaze

<b>Karen Baer Perez's pear tart with maple raspberry glaze</b><br>
<br>
<b>Crust</b><br>
<br>
1 1/2 cups graham cracker crumbs<br>
<br>
1/3 cup sugar<br>
<br>
1 teaspoon cinnamon<br>
<br>
1/4 teaspoon ginger<br>
<br>
1/4 cup finely chopped pecans<br>
<br>
6 tablespoons butter, melted<br>
<br>
<b>Filling</b><br>
<br>
1 (8-ounce) package cream cheese, softened<br>
<br>
1/3 cup sugar<br>
<br>
1 teaspoon rum flavoring<br>
<br>
1 teaspoon grated lemon zest<br>
<br>
2 eggs<br>
<br>
<b>Topping</b><br>
<br>
2 medium Bartlett or Anjou pears, refrigerated<br>
<br>
2 teaspoons lemon juice<br>
<br>
3/4 cup frozen or fresh raspberries, thawed<br>
<br>
<b>Glaze</b><br>
<br>
2 tablespoons raspberry jam<br>
<br>
3 tablespoons maple syrup<br>
<br>
Preheat oven to 375 degrees. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, ginger, pecans and butter. Use your fingers to spread on bottom and sides of a 10-inch tart pan. Bake 10 minutes until fragrant. Cool.<br>
<br>
In a medium bowl, use electric mixer to cream together cream cheese and sugar. Add rum flavoring, lemon zest and eggs. Beat until smooth. Pour onto cooled crust. Bake 18 to 20 minutes until set. Cool and refrigerate at least 2 hours.<br>
<br>
Slice pears in half lengthwise and core. Leave skins on. Using sharp knife, slice thinly. Toss with lemon juice in a small bowl and drain in colander. Spread pear slices in two concentric circles over top of chilled tart. Accent with raspberries.<br>
<br>
Mix together raspberry jam and maple syrup over low-medium heat in small saucepan, stirring frequently until jam is mostly dissolved. Strain and let cool 5 minutes. Brush glaze over tart, allowing it to seep between fruit.<br>
<br>
Serve immediately or refrigerate, cover tightly with plastic wrap, and serve within two days.<br>
<br>
Serves 8.<br>
<br>
<b>Nutrition information per serving: </b>406 calories, 51% calories from fat, 23 g fat, 12 g saturated fat, 94 mg cholesterol, 47 g carbohydrates, 5 g protein, 201 mg sodium, 3 g fiber

( Josh Ritchie, Sun Sentinel / November 16, 2011 )

Karen Baer Perez's pear tart with maple raspberry glaze

Crust

1 1/2 cups graham cracker crumbs

1/3 cup sugar

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 cup finely chopped pecans

6 tablespoons butter, melted

Filling

1 (8-ounce) package cream cheese, softened

1/3 cup sugar

1 teaspoon rum flavoring

1 teaspoon grated lemon zest

2 eggs

Topping

2 medium Bartlett or Anjou pears, refrigerated

2 teaspoons lemon juice

3/4 cup frozen or fresh raspberries, thawed

Glaze

2 tablespoons raspberry jam

3 tablespoons maple syrup

Preheat oven to 375 degrees. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, ginger, pecans and butter. Use your fingers to spread on bottom and sides of a 10-inch tart pan. Bake 10 minutes until fragrant. Cool.

In a medium bowl, use electric mixer to cream together cream cheese and sugar. Add rum flavoring, lemon zest and eggs. Beat until smooth. Pour onto cooled crust. Bake 18 to 20 minutes until set. Cool and refrigerate at least 2 hours.

Slice pears in half lengthwise and core. Leave skins on. Using sharp knife, slice thinly. Toss with lemon juice in a small bowl and drain in colander. Spread pear slices in two concentric circles over top of chilled tart. Accent with raspberries.

Mix together raspberry jam and maple syrup over low-medium heat in small saucepan, stirring frequently until jam is mostly dissolved. Strain and let cool 5 minutes. Brush glaze over tart, allowing it to seep between fruit.

Serve immediately or refrigerate, cover tightly with plastic wrap, and serve within two days.

Serves 8.

Nutrition information per serving: 406 calories, 51% calories from fat, 23 g fat, 12 g saturated fat, 94 mg cholesterol, 47 g carbohydrates, 5 g protein, 201 mg sodium, 3 g fiber

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