Pear Tart with Shortbread Crust

1. Preheat the oven to 450 degrees F (230 degrees C) and place a rack in the center of the oven. Spray a 10-inch springform pan with cooking spray.

2. Place flour, sugar, and salt in a food processor; pulse to blend together. Add butter and pulse until dough just begins to come together.

3. Pat the dough onto the bottom and 1 inch up the sides of the prepared pan. Cover with plastic wrap and refrigerate while making the filling.

4. Process cream cheese in the food processor until smooth. Add sugar and mix well. Blend in egg and vanilla extract until smooth. Spread filling over the chilled crust. Arrange pear halves on top.

5. Combine sugar and cinnamon in a small bowl; sprinkle over pears.

6. Bake tart in the preheated oven for 10 minutes. Reduce temperature to 400 degrees F (200 degrees C) and bake until crust is browned and filling is almost set, 25 to 30 minutes more.

7. Cool tart for about 20 minutes on a wire rack. Run a sharp, thin knife around the edges to remove the springform ring. Cool to room temperature before serving.

Cook's Notes:

I do occasionally vary the topping. Usually it's cinnamon sugar, but sometimes it's just powdered sugar sifted on top after baking, or sliced almonds baked on top, or cinnamon sugar and almonds. It totally depends on what I have on hand and my mood.

You can make the crust the day before. Refrigerate until ready to fill. I prefer a thick shortbread crust, so you may have some leftover if you prefer a thinner crust. Next time cut it down. I also prefer not to blind-bake the crust; I like the softer bottom.

I like the simplicity of canned pears in juice. If you prefer to poach the pears, knock yourself out. I'm sure it will be even better.