Gingersnap Pear Tart

Gingersnap Pear Tart Recipe

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Cindy Crane


An elegant and tasty desert for a dinner party.


★★★★★ 1 vote

1 (9 inch tart)
No-Cook or Other


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  • 1 1/2 c
    gingersnap crumbs
  • 1/2 c
    finely chopped walnuts
  • 1/3 c
    butter or margarine melted
  • 2-8 oz pkg
    cream cheese, softened
  • 1/4 c
  • 2 Tbsp
    pear nectar
  • 1/2 tsp
    vanilla extract
  • 1-16 oz can(s)
    pear halves in heavy syrup, drained
  • 1/4 c
    firmly packed brown sugar
  • 1/4 tsp
    ground ginger

How to Make Gingersnap Pear Tart


  1. Combine crumbs, walnuts, and butter, stirring well. Firmly press crumb mixture evenly in bottom and up the sides of a 9-inch pie plate or tart pan. Bake at 350 degrees for 5 minutes. Let cool.
  2. Beat cream cheese at medium speed of an electric Stir in nectar and vanilla. Spread mixture evenly over prepared crust. Cut pears lengthwise into thin slices. Arrange pear slices on cream cheese mixture. Cover and chill at least 8 hours.
  3. Combine 1/4 cup brown sugar and ginger in a small saucepan; cook over medium heat, stirring constantly until sugar melts. Drizzle mixture over tart. Serve immediately.

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About Gingersnap Pear Tart

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtags: #and, #make, #ahead, #refrigerate

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