Pear and Gorgonzola Tarts – TeaTime Magazine

Pear and Gorgonzola Tarts

These tempting Pear and Gorgonzola Tarts highlight the favored pairing of fruit and cheese.

1705933673 764 Pear and Gorgonzola Tarts TeaTime Magazine

Pear and Gorgonzola Tarts

2014-11-05 21:38:19

1705933673 764 Pear and Gorgonzola Tarts TeaTime Magazine

Yield: 4 tarts • Preparation: 20 minutes • Bake: 10 minutes • Refrigerate: 30 minutes

  1. ½ (14.1-ounce) package refrigerated pie dough (1 sheet)
  2. 3 ripe Bartlett pears
  3. 1 tablespoon fresh lemon juice
  4. 2 tablespoons butter
  5. 2 tablespoons all-purpose flour
  6. 2 tablespoons sugar
  7. ⅛ teaspoon salt
  8. ¼ cup crumbled Gorgonzola cheese
  9. Garnish: honey and chopped toasted almonds
  1. Preheat oven to 450°.
  2. 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.
  3. Prick bottoms of dough with a fork.
  4. 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.
  5. Peel pears, and dice into ½-inch cubes. Toss lightly with lemon juice. Divide pears evenly among prebaked tart shells. Set aside.
  6. 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.
  7. Bake until pears are soft and cheese is lightly browned, approximately 10 minutes.
  8. Garnish with a drizzle of honey and chopped toasted almonds, if desired.
  9. Make and serve the same day.

TeaTime Magazine

From TeaTime November/December 2012

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!

1686624175 813 Tartaletas De Calabaza Butternut Revista TeaTime

Deja un comentario