Sandy’s Pear Custard Squares

pear tart plated

You know how there are some desserts that after just one bite, you know you must have the recipe? Well this pear tart is that dessert. A friend brought this to a dinner party, and after one bite, I asked her for the recipe. She said she was happy to write it up for me. I was already planning when I would make this, and who would be the lucky ones to share in this delicious dessert.

Receiving her handwritten recipe (I always love the handwritten ones), made me very happy.   It brought me back in time to my index box full of handwritten recipe cards. My first little yellow box had dividers, such as poultry, fish, meat, desserts, appetizers, etc.   I cherished each handwritten 3 by 5 card. I still do. But this handwritten recipe had an extra special twist. She had painted a beautiful still life in watercolors of pears on the front of the card! This might just be the most beautiful recipe card I have ever received.

I was very careful while preparing this, as I wanted to make sure the painting didn’t get stained with ingredients. I tend to be a messy baker. Now that I have this posted, I plan to frame this picture and put it in my kitchen.

If you’re looking for an easy, crowd pleasing dessert, you must give this a try!

Recipe:

Crust

1/2 cup butter

1/3 cup sugar

3/4 cup flour

1/4 tsp. vanilla

2/3 cup chopped macadamia nuts

Filling/Topping

1 8 ounce pkg. cream cheese

1/2 cup sugar

1 egg

1/2 tsp. vanilla

3 pears, sliced 1/8 inch thick

1/2 tsp. sugar

1/2 tsp. cinnamon

  1.  To make curst, cream butter and sugar.  Beat in flour and vanilla.  Stir in nuts.  Press into greased 8 inch square pan.
  2. Bake in 350 degree oven for about 20 minutes or until lightly browned.
  3. Cool.
  4. Meanwhile in mixing bowl, beat cream cheese until smooth.  Add sugar, egg, vanilla until combined.
  5. Pour over cooled crust.  Arrange pear slices over filling.
  6. Combine the 1/2 tsp sugar and cinnamon and sprinkle over pears.
  7. Bake 28 to 30 minutes (center will be soft set and will become firmer upon cooling).
  8. Cool 45 minutes.  Then cover and refrigerate for at least 2 hours before cutting.

*Recipe can be doubled

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