Serves: 8
Total Calories: 542
1. Preheat oven to 450°.
2. To make pastry, in a small mixer bowl at low speed, mix flour, butter, sugar, and salt until mixture resembles small crumbs. Beat in enough heavy cream to moisten (mixture will be crumbly and not form a ball). Pat evenly into bottom and 1 1/2 inches up sides of a 9-inch springform pan or cake pan with removable bottom.
3. Bake 10 minutes. Remove from oven.
4. To make filling, arrange pear slices in a single layer in tart shell, forming a pinwheel design.
5. Bake 10 minutes. Remove from oven.
6. Meanwhile, in a small mixer bowl at medium speed, beat cream cheese, splenda, and flour until smooth and fluffy. Continue beating, adding eggs, one at a time, until blended. Beat in vanilla and almond extract. At low speed, fold in sour cream. Pour over hot pears. Sprinkle almonds over the top. Place in oven. Reduce oven temperature to 350°.
7. Bake 35 to 40 minutes until center is set and a knife inserted 1 inch from outer edge comes out clean. Cool on a wire rack.
8. Serve at room temperature with whipped cream if desired. Refrigerate leftovers.
NOTE: A single layer of pitted sweet cherries, or sliced fresh Italian prunes or apricots can be substituted for the pears.
This Pear Almond Tart recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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