Thin Pear Tart

The expression "easy as pie" is ridiculous, there is nothing easy about making pie--unless you cheat and buy a pie crust, but we won't go there. Pie crusts are somewhat notionally difficult to do well, and for some of us, they present a delightful challenge, not everyone is crazy. You probably know by now that I'm crazy. I love pie crusts.

This tart truly is as easy as pie, er, um, tart. The crust comes together in a snap, and it's crazy delicious. It's also without the usual temperature concerns that come along with crust-making (hooray!). The addition of cream cheese to this recipe makes this tart oddly reminiscent of kolaches and childhood treats. Which, as you may have noticed, I'm a little crazy for. Childhood treats: always a winner in my book! 

Make this tart when you have leftover pears. Or you're on a time crunch. Or when you want to impress. Or when you want to eat a delicious tart. I promise, it will satisfy all of those needs.

Thin Pear Tart

Adapted from Martha Stewart
Makes one eight inch tart

Ingredients

   2 ounces cream cheese
   4 tablespoons unsalted butter, room temperature
   1/2 cup all-purpose flour, plus more for dusting
   1/2 cup, plus 1 1/2 tablespoons sugar
   1/8 teaspoon salt
   2 tablespoons freshly squeezed lemon juice
   2 tablespoons Grand Mariner
   2 Bosc or Red Bartlett pears
   1/8 teaspoon ground cinnamon

Directions

1. Heat oven to 400 degrees with rack in center. Line a baking sheet with parchment. Combine cream cheese and butter in a food processor. 
2. Add flour, 1/4 cup sugar, and salt, and process until combined. Dough will be sticky. Turn dough out onto prepared baking sheet. With lightly floured fingers, pat dough out into a flat 8-inch circle.
3. In medium bowl, combine 1/4 cup sugar with lemon juice and brandy. Halve pear lengthwise; core; leave skin on. Cut lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Place slices in strainer to drain liquid. 
4. Arrange lengthwise around border of dough, overlapping slightly. Arrange remaining slices in center. Sprinkle tart with remaining 1 1/2 tablespoons sugar. Dust pears with cinnamon. 
5. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.