Free Form 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.

SERVES 8

Ingredients:
• 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

Preparation:
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 parchmentlined 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 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.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.