I took a little unplanned hiatus, but for good reason. I was busy getting married, honeymooning and getting a home established with my new family. But I'm back! And with a super recipe for this beautiful fall we are having. I made this several weeks ago when I had some pears languishing on my counter. I took it into work, and 1/2 hour later went into the breakroom to claim a piece. There was literally only a sliver left! I couldn't believe it - but when I tasted it, I knew why - it is ABSOLUTELY scrumptious. Pears are so yummy right now, and when you layer them over a delightful cream cheese filling and buttery crust, you will swoon... Get out and get some pears! (Or if you must, substitute apples...I'm sure it would be nearly as good!)
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Autumn Pear Torte
1/2 cup butter, softened
1/2 cup sugar, divided
1/2 tsp. vanilla
1 cup flour
8 ounces cream cheese, softened (low fat is fine)
1 egg, lightly beaten
1/2 tsp. almond extract
3 pears, cored and thinly sliced
Topping:
1/4 cup sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 cup confectioners' sugar
2 Tbsp. milk
In a small bowl, cream butter and 1/4 cup sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom and one inch up sides of a greased 9-inch springform pan.
In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust. Arrange pear slices over filling.
In a small bowl, mix cinnamon, sugar and nutmeg; sprinkle over pears. Bake at 450 for 5 minutes. Reduce temperature to 400°. Bake 30-35 minutes longer. Cool on a wire rack.
Remove rim from pan. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over torte. Refrigerate leftovers. Makes 12 servings.
Recipe Source: Adapted from Taste of Home