CARAMELIZED PEAR AND ROQUEFORT TART
Steps:
- To make the crust, put the walnuts in a food processor and pulse until ground. Add the flour, sugar and salt and pulse just to combine. Add the butter and pulse until most of the butter is incorporated into the flour. Add the yolk mixture and pulse until the dough begins to come together. Gather the dough into a ball, flatten into a disk, wrap in plastic. Chill.
- To make the filling, melt the butter in a large, heavy skillet over medium-high heat. Add half the pears to the skillet and saute until browned on both sides, about 8 minutes. Remove the pears from the skillet and repeat with the remaining pears. Set aside.
- Preheat the oven to 350 degrees. Roll out the dough between large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom. Cover with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the paper and weights and bake the crust until it is golden, about 7 minutes more.
- Arrange the pear halves in a circle over the dough, core side down and wider end toward the edge of the pan. Fill in the center with more pears. Crumble the cheese over and around the pears.
- Whisk together the half-and- half, sugar, egg yolks and flour. Pour over the pears. Bake until the custard is set, about 45 minutes.
- Meanwhile, simmer the port in a small saucepan until it is reduced to a syrup. While the tart is still warm and just before serving, brush the port over the pears. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 22 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 325 milligrams, Sugar 33 grams, TransFat 1 gram
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Chris Dan
[email protected]Overall, I really enjoyed this tart and would definitely make it again.
Muhammad Shoaib Asghar
[email protected]This tart is perfect for a fall gathering.
Shane Douglas
[email protected]I'm not a big fan of blue cheese, but I thought I'd give this recipe a try anyway. I was surprised to find that I actually enjoyed it! The pears and the caramel really helped to balance out the strong flavor of the cheese.
Mahafuz Sagor
[email protected]This tart is a little time-consuming to make, but it's definitely worth the effort.
Vonsay Hairston
[email protected]I didn't have any Roquefort cheese on hand, so I used blue cheese instead. It worked out just fine.
HAMZEH YT
[email protected]I found that the pears took a little longer to caramelize than the recipe stated. I had to keep them in the oven for an extra 10 minutes.
Phoenix Colvin
[email protected]This tart is so rich and decadent. It's definitely not for the faint of heart!
amari Khan
[email protected]I made this tart for a potluck and it was gone in minutes! Everyone loved it.
Johanna
[email protected]The instructions in this recipe were very clear and easy to follow. Even a novice baker could make this tart successfully.
Zidie lufor
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. It's the perfect dessert for a special occasion or a weeknight treat.
Limon Md
[email protected]This tart is absolutely beautiful! I love the way the pears are arranged on top. It's almost too pretty to eat.
Faiznkhan Khn
[email protected]I'm not a huge fan of pears, but I decided to give this recipe a try anyway. I was pleasantly surprised! The pears were actually quite delicious when caramelized. The Roquefort added a nice contrast to the sweetness of the pears.
Nicole Wski
[email protected]Just made this tart for a dinner party and it was a huge hit! The pears were perfectly caramelized and the Roquefort added a nice salty tang. The crust was also flaky and buttery. I will definitely be making this again!
Kingsford Stark
[email protected]Oh yum! I've been looking for a new caramelized pear recipe, and this one fits the bill perfectly. The combination of sweet and savory flavors is absolutely divine! I'm definitely going to try this recipe out soon.