These tempting Pear and Gorgonzola Tarts highlight the favored pairing of fruit and cheese.
Pear and Gorgonzola Tarts
2014-11-05 21:38:19
Yield: 4 tarts • Preparation: 20 minutes • Bake: 10 minutes • Refrigerate: 30 minutes
Ingredients
- ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
- 3 ripe Bartlett pears
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- ⅛ teaspoon salt
- ¼ cup crumbled Gorgonzola cheese
- Garnish: honey and chopped toasted almonds
Instructions
- Preheat oven to 450°.
- Using a 4½-inch round cutter, cut 4 circles from pie dough. Press dough circles into 4 (4-inch) tart pans, and place pans on a rimmed baking sheet. Refrigerate for 30 minutes.
- Prick bottoms of dough with a fork.
- Bake until light golden brown, approximately 5 minutes, pricking with fork again during baking, if crust starts to puff. Let cool completely on wire racks. Set aside.
- Peel pears, and dice into ½-inch cubes. Toss lightly with lemon juice. Divide pears evenly among prebaked tart shells. Set aside.
- In a small bowl, combine butter, flour, sugar, and salt, rubbing between fingers to form a thick paste. Divide butter mixture among tarts, scattering randomly over pears. Sprinkle cheese over tarts, dividing evenly.
- Bake until pears are soft and cheese is lightly browned, approximately 10 minutes.
- Garnish with a drizzle of honey and chopped toasted almonds, if desired.
- Make and serve the same day.
TeaTime Magazine https://teatimemagazine.com/
From TeaTime November/December 2012
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