Here’s a great weeknight dessert option—no rolling pin required. The cream cheese dough comes together quite easily, and is simply patted into a thin round. A single pear is thinly sliced, then tossed in a bowl with pear brandy, sugar, and lemon juice. The mixture is then fanned out over the dough before baking. Whipped cream makes a nice accompaniment, as does a snifter of pear brandy, naturally.

　　

Ingredients

serves 8

　　2 ounces cream cheese

　　4 tablespoons unsalted butter, room temperature

　　1/2 cup all-purpose flour, plus more for dusting

　　1/2 cup plus 1 tablespoon plus 1 1/2 teaspoons sugar

　　1/8 teaspoon salt

　　2 tablespoons fresh lemon juice

　　2 tablespoons pear brandy (or regular brandy)

　　1 ripe, firm Bosc or Red Bartlett pear

　　1/8 teaspoon ground cinnamon

　　

Step 1

Preheat oven to 400°F. Combine cream cheese and butter in a food processor. Add the flour, 1/4 cup sugar, and the salt, and process until combined. (Dough will be sticky.) On a parchment-lined rimmed baking sheet, with lightly floured fingers, pat dough into an even 8-inch round.

　　

Step 2

In a medium bowl, combine 1/4 cup sugar with the lemon juice and brandy. Halve pear lengthwise, and core (leave skin on). Cut each half lengthwise into 1/4-inch-thick slices; transfer to lemon-juice mixture; coat well. Drain slices in strainer. Arrange around outer edge of dough, overlapping slightly, then arrange remaining slices in center. Sprinkle tart with remaining 1 tablespoon plus 1 1/2 teaspoons sugar. Dust pears with the cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.

　　Martha Stewart's New Pies and Tarts