Pear Tart

Published on August 5, 2017 | In | By |

Ingredients

  • 3 small or 2 large ripe Bosc pears, peeled, cored, and sliced 1/4 inch thick
  • Juice of 1 lemon
  • 3 T light brown sugar
  • 1 T unsalted butter, cut into pieces
  • 2 t cornstarch
  • 1 t chopped fresh thyme
  • 1 t chopped fresh sage
  • Kosher salt
  • Freshly ground black pepper
  • 1 refrigerated rolled pie crust dough (or 1 recipe Pie Dough page 195)
  • 3 oz Stilton or other crumbly blue cheese, crumbled
  • 1 large egg, beaten

Instructions

  • 1. Preheat the oven to 425
  • 2. In a large bowl, toss together the pears, lemon juice, brown sugar, butter, cornstarch, thyme, and sage. Season with a little salt and pepper.
  • 3. On a piece or parchment paper, roll the pie dough into a rough 14-inch circle and use a pizza cutter to trim to a relatively neat circle.
  • 4. Slide onto a balking sheet (right on the parchment)
  • 5. Place 1/2 of the pear filling in the center, leaving a 2-inch border.
  • 6. Sprinkle the filling with half of the Stilton
  • 7. Top with the remaining filling, the the remaining Stilton.
  • 8. Fold the crust up over the filing, leaving a 2 i-inch border, overlapping to form a nice pattern.
  • 9. Bake on the bottom rack of the oven until the crust is just set, about 12 minutes.
  • 10. Brush with the beaten egg and bake until the filling is bubbly and the crust is golden brown, 15 to 18 minutes.
  • 11. Cool on a rack for at least 20 minutes before serving warm or at room temperature.

Instructions

  • 1. Preheat the oven to 425
  • 2. In a large bowl, toss together the pears, lemon juice, brown sugar, butter, cornstarch, thyme, and sage. Season with a little salt and pepper.
  • 3. On a piece or parchment paper, roll the pie dough into a rough 14-inch circle and use a pizza cutter to trim to a relatively neat circle.
  • 4. Slide onto a balking sheet (right on the parchment)
  • 5. Place 1/2 of the pear filling in the center, leaving a 2-inch border.
  • 6. Sprinkle the filling with half of the Stilton
  • 7. Top with the remaining filling, the the remaining Stilton.
  • 8. Fold the crust up over the filing, leaving a 2 i-inch border, overlapping to form a nice pattern.
  • 9. Bake on the bottom rack of the oven until the crust is just set, about 12 minutes.
  • 10. Brush with the beaten egg and bake until the filling is bubbly and the crust is golden brown, 15 to 18 minutes.
  • 11. Cool on a rack for at least 20 minutes before serving warm or at room temperature.

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