Bavarian Pear Tart Recipe Recipe

Name: Bavarian Pear Tart Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Butter,, softened; 2/3 c. Sugar; 1/2 tsp Vanilla; 1 1/2 c. Flour; 1 1/3 c. Pecans,, minced; 2 pkt (8 ounce) cream cheese,, softened; 2 x Large eggs; 1/2 c. Sugar; 1 tsp Vanilla; 2 can (29 ounce) Bartlett pears,, sliced; 2 tsp Sugar; 2 tsp Cinnamon

Servings: persons

1 c. Butter,, softened
2/3 c. Sugar
1/2 tsp Vanilla
1 1/2 c. Flour
1 1/3 c. Pecans,, minced
2 pkt (8 ounce) cream cheese,, softened
2 x Large eggs
1/2 c. Sugar
1 tsp Vanilla
2 can (29 ounce) Bartlett pears,, sliced
2 tsp Sugar
2 tsp Cinnamon

1
Preheat oven to 350 degrees.
2
Mix the butter with the sugar and combine well.
3
Add in the vanilla, flour, and nuts.
4
Press in bottom of 9x13-inch baking pan.
5
Bake for 10 min.
6
Remove from oven and set aside.
7
Make filling by combining the cream cheese with the Large eggs, blending well.
8
Add in the sugar and vanilla and continue blending till smooth.
9
Pour over the crust and smooth over covering the crust.
10
Place the pear slices over the filling and completely cover; sprinkle with the sugar and cinnamon.
11
Bake at 375 degrees for about 25-30 min.
12
Cold completely then chill.
13
Slice and serve.

1845

kcal

Calories

129

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. Butter,, softened, 2/3 c. Sugar, 1/2 tsp Vanilla, 1 1/2 c. Flour, and more.

Yes, Bavarian Pear Tart Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bavarian Pear Tart Recipe

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