Pear-Pecan Tart

 

1 1/3

cups Gold Medal® all-purpose flour

1/3

cup packed brown sugar

2/3

cup butter or margarine, softened

1

cup granulated sugar

3

tablespoons cornstarch

1/4

teaspoon salt

1

cup orange juice

1/2

cup water

2

packages (3 oz each) cream cheese, softened

4

cups sliced pears (4 to 5 medium)

1/2

cup chopped pecans

• 1 Heat oven to 400°F. Grease and flour 12-inch pizza pan. In medium bowl, mix flour and brown sugar. Cut in butter, using fork or pastry blender, until crumbly. Press firmly and evenly against bottom and side of pan. Bake 10 to 15 minutes or until light brown; cool.
• 2 In 1-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in orange juice and water. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; cool.
• 3 In medium bowl, beat cream cheese until smooth; spread on cooled crust. Arrange pears on cream cheese. Sprinkle with pecans. Spoon orange glaze over top. Refrigerate until set, about 2 hours. Store in refrigerator.