Caramelized Pears and Blue Cheese Tarts
The flavour combination of these tarts is truly a match made in heaven. Sweet, soft pears with creamy, salty blue cheese, piled on flaky puff pastry and scattered with crunchy walnuts. I served these with a dollop of creamy, thick yoghurt on the side which I thought cuts through the richness a bit. But I can't decide whether I like these better with or without the yoghurt - you choose!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 sheet store bought frozen puff pastry (, thawed (25 cm x 25cm / 10" x 10"))
- 2 pears
- 2 tbsp unsalted butter
- 1/3 cup brown sugar (, lightly packed)
- Pinch of salt
- 1 egg (, lightly beaten)
- 1/3 to 1/2 cup crumbled blue cheese ((I used gorgonzola))
- 3 tbsp walnuts (, roughly chopped)
Instructions
- 1
Preheat oven to 180C/350F and line baking tray with parchment/baking paper.
- 2
Cut the puff pastry into 4 equal squares (Note 1) and transfer to baking tray.
- 3
Score a 2/3" / 1.5cm border on each piece. (Note 2)
- 4
Cut each pear into quarters, remove the core and cut each quarter into 3 or 4 slices.
- 5
Place the pear, butter, sugar and salt in a small fry pan or saucepan over medium high heat. Cook for 5 minutes, stirring occasionally, until the pear is softened and the pear juice has mixed in with the butter and sugar to form a syrup.
- 6
Set aside to cool for 5 minutes. Meanwhile, brush the border of the pastry with egg wash. (Note 3)
- 7
Pile the pear mixture onto each piece of pastry, staying within the border. Drizzle with some of the syrup.
- 8
Bake for 20 to 25 minutes, until deep golden brown. Toss the walnuts onto the baking tray for the last 5 minutes of baking.
- 9
Remove the tarts from the oven and let them cool for 5 minutes.
- 10
Top with crumbled blue cheese, scatter with walnuts and drizzle with remaining syrup. Serve immediately, with yoghurt on the side, if using.