Almond-Pear Torte

I made this torte (along with an Apricot version) to take to a family party last week...and I forgot to snap a shot of the finished product before we left! Mercy...I hate when that happens. Just know that it looked very similar to this one...just browned and baked. ;)  This is a decadent tasting treat, and you will feel like you are transported to Europe when you bite into it. It's that good. I created this recipe after trying a similar dessert at a local European Deli in my area...and my taste buds kept telling me to go back! 

I do have another picture of smaller versions that I made for the Bake Sale we had at the Culinary School I am attending. You can see those in this post. I used 2 different types of pears for this one, but any variety of pear will work.

Almond-Pear Torte
This recipe makes enough for two 9-inch tart pans, or approx. 15 mini pans

Crust:

• 1 8 oz block Cream Cheese, softened
• 1 cup Butter, softened
• 1 TBL Cream
• 1/2 tsp Salt
• 2 TBL Sugar
• 2 1/2 cups Flour

Filling:

• 1 can Almond Paste
• 1/2 cup Butter
• 2 Eggs
• 3 TBL Flour
• 1 1/2 tsp Almond Extract
• 1 cup Almond Milk (or Cream)
• 3 TBL Sugar
• 1/2 tsp Salt
• 3-4 Pears, thinly sliced (don't slice until the crust is ready and filled)

1. For the crust: Cream the butter and cream cheese until fluffy.
2. Mix in the remaining ingredients until well blended.
3. Shape into 2 disks and wrap in plastic.
4. Chill dough for 4, or more, hours.
5. For the filling: Blend the paste and butter together until creamy.
6. Add the remaining ingredients, except pears, and mix thoroughly.
7. Once the dough has chilled, roll into a circle large enough for your pan of choice.
8. Grease the pans.
9. Pour filling into the crust, and then top with the pears.
10. Bake at 350° for 40 minutes, or until the center is completely set. (20-25 for mini tarts)