Caramelized Pears and Blue Cheese Tarts
User Reviews
5
Caramelized Pears and Blue Cheese Tarts
Description
Caramelized Pears and Blue Cheese Tarts start with store-bought puff pastry cut into squares with a scored border to create raised edges after baking. Pears are sliced thinly and cooked with butter, brown sugar, and salt until softened and producing a rich pear syrup. The syrup and pears are piled onto the pastry squares within the scored border.
The tarts bake until golden and puffed, with walnuts toasted on the tray near the end of baking. After cooling slightly, crumbled blue cheese is scattered atop, adding a sharp, creamy flavor that complements the sweet, caramelized pears and crispy pastry. The balance of sweet, savory, and nutty elements creates a refined flavor profile.
These tarts work well as a starter, snack, or light dessert. Notes emphasize careful cutting and scoring of puff pastry to maintain its delicate layers and ensure puffiness. Egg wash is applied to the border but not the outer edges to avoid inhibiting rise. For preparing ahead, keep components separate and reheat the pastry before assembling the toppings.
Ingredients
- 1 puff pastry thawed (25 cm x 25cm / 10" x 10", sheet, store bought, frozen
- 2 pear
- 2 tbsp butter unsalted
- 1/3 cup brown sugar , lightly packed
- Pinch salt
- 1 egg , lightly beaten
- 1/3 to 1/2 cup blue cheese I used gorgonzola, crumbled
- 3 tbsp walnuts , roughly chopped
Instructions
- Preheat oven to 180C/350F and line baking tray with parchment/baking paper.
- Cut the puff pastry into 4 equal squares (Note 1) and transfer to baking tray.
- Score a 2/3" / 1.5cm border on each piece. (Note 2)
- Cut each pear into quarters, remove the core and cut each quarter into 3 or 4 slices.
- 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.
- Set aside to cool for 5 minutes. Meanwhile, brush the border of the pastry with egg wash. (Note 3)
- Pile the pear mixture onto each piece of pastry, staying within the border. Drizzle with some of the syrup.
- Bake for 20 to 25 minutes, until deep golden brown. Toss the walnuts onto the baking tray for the last 5 minutes of baking.
- Remove the tarts from the oven and let them cool for 5 minutes.
- Top with crumbled blue cheese, scatter with walnuts and drizzle with remaining syrup. Serve immediately, with yoghurt on the side, if using.
Notes
- Cut puff pastry by pressing the knife straight down and lifting to preserve flakiness; avoid dragging the knife.
- Score the border deeply but avoid cutting completely through to maximize puffing; small cuts will self-bind during baking.
- Brush the scored pastry border with egg wash but avoid the outer edges to allow proper rising.
- Serve tarts immediately for best texture; when making ahead, keep syrup, cheese, and walnuts separate.
- Reheat the pastry before assembling toppings when serving later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 176g | |
| Calories | 371cal | 19% |
| Carbohydrates | 37.2g | 12% |
| Protein | 8.2g | 16% |
| Fat | 22.4g | 34% |
| Saturated Fat | 8.3g | 42% |
| Cholesterol | 69mg | 23% |
| Sodium | 343mg | 14% |
| Potassium | 239mg | 5% |
| Fiber | 3.9g | 16% |
| Sugar | 22.3g | 45% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 120mg | 12% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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