"Recipes are meant to be shared"...Ann Thibeault

Tuesday, January 01, 2013

The Shire House Cream Cheese Pear Tart

I've had this recipe now for almost 33 years.

It was given to me by the owner/chef of the Shire House Restaurant.

The restaurant is long gone, but it was one of our favourite places to eat when we lived in Grand Rapids, Michigan. 

The Shire House was located in Rockford, just a few miles from Grand Rapids.

I used fresh pears, peeled, cored and poached in sugar syrup.

But you can cheat and use canned pear or peach halves.

I've also made it with fresh apricots, which also need to be poached 
and with fresh strawberries ,raspberries and blackberries.
You could also use a combination of fresh berries. 
(No need to poach berries).

Shire House Cream Cheese Pear Tart

1 8 oz cream cheese
1 cup whipping cream
1 French Pie Crust (Pate Sucree)
Note:  I've also made this using a graham cracker crust
powdered Sugar
6 poached pear halves (substitute other fruit)
Orange liqueur
Apricot Preserves

Poach Pears or apricots in 1 cup sugar to 2 cups water with 1 tablespoon of lemon added. Cook until tender. Set aside to cool.

 Prepare and bake pie crust. Cool.

 Whip cream cheese with honey. Sweeten to taste (I use two to three tablespoons). Whip cream with powdered sugar (again to taste) Add vanilla. Fold cream into cheese and add to cold pie crust. Decorate with pears (Make sure the pears are dried well).

Melt Apricot or Apple Jelly.  Add a little orange liqueur. Spoon or brush over pears.


  1. Goreous - and fun to see a recipe from MI - I live in East Lansing, MI! Will you share your crust recipe please?

    1. Oops - that should be gorgeous!

    2. S2K, I used Michel Roux's Pate Sucree recipe this time. I've added a link above. You can also use a shortbread crust or a graham cracker crust.

  2. Replies
    1. Val, it really is. Can be adapted for all seasons.

  3. OhhLala...that looks amazing!


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