Pear and Cream Cheese Tart

This is light, fruity and wonderful.  I tried making it with apples and it didn't come quite as nice.  I think its because 60 minutes wasn't enough to cook the apples all the way through.  Pears and apples have different densities.  If doing apples, I'd turn the over down to 325°F or 300°F and cook for 90 minutes

Crust:
1 cups (130 g) all purpose flour
1 small egg
1/2 tsp. salt (skip if using salted butter)
1 tsp. sugar (for sweet recipes, otherwise skip)
1 stick unsalted butter
1/4 cup (~60 ml) sour cream (full fat, NOT light sour cream)

Filling:
1 8 oz package cream cheese, softened
1/2 c. sour cream
1/3 c. sugar
1/2 tsp. vanilla
2 eggs
2 tbsp flour
1 tbsp orange juice

3 ripe pears, cored, sliced thin

orange marmalade or apricot jam

Method:
Oven @ 350 F.  Make the crust first.  It doesn't need pre-baking and works fine baking all at once.  Put all the ingredients for the crust into a bowl and mix with a pastry blender until you have a firm, doughy consistency.  You can chill for 20 minutes, but its not really necessary.  Roll out and press into either a 10 inch spring-form cake pan or a equal sized tart pan.  If you use smaller than 10 inches, you'll get a thicker crust.

Whip the cream cheese until smooth with an electric mixer first, then blend in the sour cream, while sifting in the flour.  Once that's smooth, add the eggs, sugar, vanilla and orange juice.  The batter should be pourable but not extremely loose.

Pour the batter onto the unbaked crust.  Carefully layer all of the pears onto the crust.  Use them all.  Make multiple layers if necessary and overlap heavily.

Melt the jam/marmalade in the microwave and brush over the pears.

Bake the pastry in the over at 350°F for 60 minutes.