Pear Tart

Crust:
1/4 c. powdered sugar
1/2 c. cold butter
1/4 c. cream cheese
3/4 c. flour
2 tsp. cold water

Combine all in a food processor and pulse until you see it gather slightly. Empty mix onto saran wrap and shape into flat disc. Chill the dough for 45 minutes. The less you touch the crust, the flakier it will be.

Filling:
4 Pear halves sliced thin (i used canned since the store had no ripe pears)
3 tsp. granulated sugar
1 tsp. butter
1 egg

Roll out the crust to a round disc 1/4 inch thick. Being careful not to break up the pear slices, transfer them onto the crust. To fan out the pear press down gently. Sprinkle with sugar and dot with butter. Gather the crust on top of the edges of the pears. Whisk the egg and brush over the crust.

Bake at 350 degrees for 35 minutes.