Combine almonds, pears and more in a pie crust to make the perfect Freestyle Pear-Almond Tart! With some nutmeg, this pear-almond tart is delicious.
What You Need
Original recipe yields 8 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
3 pear s (1-1/4 lb.), peeled, cored and thinly sliced
1/4 cup sugar
2 Tbsp. PLANTERS Slivered Almonds
2 Tbsp. flour
1/4 tsp. ground nutmeg
1 cup thawed COOL WHIP LITE Whipped Topping
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Let's Make It
Heat oven to 450ºF.
Line 9-inch pie plate with crust. Carefully spread Neufchatel into 6-inch circle in center.
Toss pears with sugar, nuts, flour and nutmeg; spoon over Neufchatel.
Fold crust partially over pears. Bake 25 min., covering loosely with foil the last 5 min. Cool. Serve topped with COOL WHIP.
Mix 1/4 tsp. almond extract with the Neufchatel cheese before spreading into crust.
Refrigerate any leftovers.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.