PEAR AND BLUE CHEESE TART

PEAR AND BLUE CHEESE TART image

Yield 12 5 in tarts

Number Of Ingredients 7

Ingredients

1/2 recipe Pâte Sucrée
3 3/4 oz/106 g almonds, slivered, toasted
6 Bosc or Anjou pears, poached in white wine, halved, peeled, and cored
8 oz/227 g Maytag or Pont Reyes blue cheese
8 fl oz/240 mL heavy cream
4 3/4 oz/135 g sugar
2 eggs

Steps:

On a floured work surface, working in batches, roll out the pastry dough 1/8- to 1/4-in/3- to 6-mm thick. Cut out 12 circles 6-in/15-cm in diameter. Line 12 individual tart pans 5-in/13-cm in diameter with the dough. Trim any excess dough from the edges. Chill for 30 minutes to an hour. Preheat an oven to 400°F/204°C. Lay a small square of aluminum foil inside each tart pan and fill it with dried beans to weight the dough during baking. Blind bake the tarts 15 minutes, then turn down the oven to 350°F/177°C and bake 5 more minutes. If the edges of the tart start to brown too quickly during the baking process, line the edges with aluminum foil. Once the crusts are finished baking, remove the foil and beans, prick the bottoms with a fork, and set them aside to cool, leaving them in their molds. Divide the almonds evenly and sprinkle into the bottom of each crust. Place one pear half on your work surface at a time. Working with your knife at a diagonal, slice each half crosswise into 1/4-in/6-mm slices. Arrange the slices of one pear half evenly over the almonds. Place the cheese in a food processor and mix until smooth. Add the cream, sugar, and eggs. Mix for about 30 seconds, or until the mixture is smooth. Scrape the bowl down periodically while mixing. Divide the mixture evenly over the pears in the crust, scraping the bowl out with a rubber spatula. Spread the mixture gently with a rubber spatula to make sure it covers everything fairly evenly. Bake the tarts in a 350°F/177°C oven for 35 minutes, or until set. Allow the tarts to cool slightly before removing them from the molds. Slice the tarts and serve them warm .