Sweet cheese tart with slices of pear

Name: Sweet cheese tart with slices of pear - Henrieta J.
Ingredients: 125 g butter (at room temperature) 2 tablespoons sugar 1 pinch of salt 1 egg 2 tablespoons water 1 packet vanilla sugar 1.5 cups flour (cup of 250 ml) 350 g sweet cheese 1 cup sour cream 1 tablespoon

Dessert - Sweet cheese tart with slices of pear by Henrieta J. - Recipia

Sweet Cheese Tart with Pear Slices The first time I made this tart, I chose it mainly due to a lack of time and complicated ingredients. It was one of those recipes you can whip up without much preparation, using whatever you have on hand. I thought it was perfect because I knew my daughter preferred desserts with cheese and fruit that aren't overly sweet, and the pears were already nicely ripe in the bowl. I liked that the dough comes together quickly, and the filling is soft and fluffy, not too heavy. It has become our Sunday dessert, especially in the fall. Quick Info Total time: about 45 minutes Preparation time: 15 minutes Baking time: 30 minutes Servings: 8, depending on slices Difficulty: easy Family recipe, suitable for any occasion, no special equipment required Ingredients For the crust 125 g butter, at room temperature 2 tablespoons sugar 1 pinch of salt 1 egg 2 tablespoons water 1 packet vanilla sugar (8 g) 1.5 cups flour (250 ml cup, so 375 g) For the filling 350 g sweet cheese (cottage cheese) 1 cup sour cream (100 ml) 1 tablespoon semolina 2 tablespoons flour Lemon zest (to taste) 1 cup sugar (100 g) For the topping Ripe pears, sliced (enough to cover the tart) 1-2 tablespoons brown sugar Instructions 1. The Dough 1.1. In a bowl, combine the soft butter, sugar, and salt. Mix quickly with a fork or your hands. 1.2. Add the egg, the two tablespoons of water, and the vanilla sugar. Incorporate everything. 1.3. Gradually add the flour and knead quickly, just enough to form a smooth dough that doesn't stick to your hands. 1.4. If the dough seems too soft, you can add another tablespoon of flour, but don’t overdo it to avoid a tough crust after baking. 1.5. Spread the dough directly with your hands or a rolling pin and place it in a tart pan (approximately 26 cm in diameter). Raise it slightly at the edges. 1.6. If you have extra dough, you can cut it into strips for decoration, but this is optional. 2. The Cheese Filling 2.1. In a large bowl, combine the sweet cheese, sour cream, sugar, semolina, the two tablespoons of flour, and lemon zest. 2.2. Mix everything with a whisk until you achieve a smooth cream. Don’t overmix, as it shouldn’t become too liquid. 2.3. Pour the cream directly over the dough spread in the pan. 3. The Pears and Baking 3.1. Slice the pears thinly. They don’t have to be perfect, but it’s best if they are roughly the same thickness. 3.2. Arrange the pear slices over the cheese layer, covering the entire surface. 3.3. Sprinkle 1-2 tablespoons of brown sugar on top. 3.4. If you kept any strips of dough, place them on top now, in a lattice pattern or however you like. 3.5. Place the tart in a preheated oven at 160°C. Bake for about 30 minutes, until the edges are lightly browned and the cheese filling has set. 3.6. Let it cool in the pan for at least 15-20 minutes before slicing. Why I Make This Recipe Often The sweet cheese and pear tart is the kind of dessert that doesn’t require much effort but is always a hit, especially with kids. The ingredients are simple, and the result is a balanced combination of sweet and creamy without being heavy or overly sweet. It’s easy to adapt if you have other fruits on hand. I find it particularly useful when you have fresh sweet cheese to use up and ripe pears that won’t last long. Tips and Variations Tips If you want a flakier crust, handle the dough as little as possible. Make sure the pear slices aren’t too thick so they bake evenly. If you don’t use brown sugar, white sugar will work on top, but it won’t get as much color. Substitutions You can use creamier cottage cheese, but it shouldn’t be too watery. Sour cream can be replaced with full-fat yogurt if you don’t have anything else. If you don’t have semolina, you can skip it, but it helps keep the filling from becoming too runny while baking. Variations You can add raisins or cranberries to the filling if you like. You can also try the tart with sliced apples, but the final texture will be slightly different. For extra flavor, you can sprinkle a little cinnamon over the pears, especially in the fall. Serving Suggestions The tart can be served warm or cold, plain or with a little sour cream on top. It also goes well with a thin vanilla sauce or even a drizzle of honey. Frequently Asked Questions 1. Can I use a different type of cheese? Yes, you can use fresh cottage cheese, ideally not too watery. I don’t recommend salty cheese or feta. 2. Can I prepare the dough a day in advance? Yes, the dough can be made a day ahead and stored in the fridge wrapped in plastic. 3. What can I do if the cheese is too watery? Drain it well before using, or place it in a sieve for 15-20 minutes. 4. What type of pan is suitable? A classic 26 cm tart pan is appropriate. A regular round pan will also work. 5. Can I freeze the tart? Fresh tart is better, but it can be frozen in portions. The texture holds up, but sometimes the filling becomes a bit wetter upon thawing. Nutritional Values Estimate for one serving (out of 8): approximately 290 kcal. Carbohydrates: 35 g, protein: 6 g, fat: 14 g. Values vary depending on the sour cream and cheese used, as well as how much sugar you add at the end. The tart is not very high in fat and isn’t overly sweet, but it’s not a diet dessert. Storage and Reheating The tart keeps well in the fridge for 2-3 days, covered. I do not recommend leaving it at room temperature for more than a few hours due to the cheese. It can be eaten cold or lightly reheated in the oven at 120°C for about 10 minutes. If you placed dough strips on top, they may become softer in the fridge, but they won’t lose their flavor.

Sweet cheese tart with slices of pear

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