![]() ![]() Store leftovers should you have any, in the refrigerator in a covered container for up to 3 days. The method is easily doubled or tripled to accommodate with each fresh sheet of puff pastry dough. If electing to serve as an appetizer, each tarte will yield 4 pieces. One tart will feed 1 person as a light meal and perhaps paired with a small salad. Nothing burns your mouth faster than molten cheese, so seriously give it time. I kick things off with a sparkling rosé, then make my move to the tart after 10 – 15 minutes or so. Regardless, it’s best when consumed slowly and after a handful of minutes once pulled from the oven. Make your cuts from side to side for squares or corner to corner for triangles. Drizzle with honey (or hot honey for a soupçon of spicy!) and then sprinkle with fresh thyme.Īfter a brief 10-minute rest, use a pizza cutter or sharp knife to cut each tart into fourths. Remove from the heat and shimmy onto flat serving trays, platters, or rustic wooden cutting boards. They will generally begin to crisp and form color after about 12 to 15-minutes, but every oven is different. Bake the Pastriesīake until the borders of the pastries begin to turn golden brown. Sprinkle the 1 remaining tablespoon of brown sugar over both tarts being sure this time to intentionally get some along the borders. Use a pastry brush or paper towel to lightly brush room temperature water along the border. Blue softens incredibly fast and if you feel like you need to add a little extra post-bake the heat from the tart will hasten it softening. Sprinkle with 4 tablespoons of sliced almonds each.ĭon’t go too crazy. When layering the sliced pears, just try not to impose over the faintly scored lines.Īdd 4 tablespoons of the crumbled smoked cheese atop the pears. Again, we are going for rough and rustic. Sprinkle the center of the pastry square or ‘the field’ with brown sugar before layering the pears onto the pastry dough. Not a word but I think you get what I mean □ The end result will give you a field to work within and gorgeous puffy-crispy sides. Using a pizza cutter or a dull butter knife, score without cutting a 1-inch wide ‘frame’ inside each edge. NOTE: the touch of the pin need only be light do not roll more any more than 1/8-inch thin. Cut in half resulting in two roughly equal squares and place them on the baking sheet with about 2-inches in between them. Unroll your puff pastry and use a rolling pin to roll out the dough on a lightly floured surface. The first few slices will have a hole in their middles from where the woody core was removed, but these will soon be filled with crumbled smoked cheese and sliced Wash the pears before thinly slicing them and removing the cores. Preheat your oven to 425☏ and line a baking sheet with parchment paper. How to Make Pear Puff Pastry Before You Begin Bake the tart until the crust is golden brown and the filling is heated through.Do not use an egg wash when working with puff pastry, only water, as the weight of the egg will affect the pastry’s ability to properly rise.Don’t overfill the tart, or the dough beneath the filling will bake unevenly.Make sure the pears are ripe but not overripe.Be sure to preheat your oven, and then grab a paring knife and mandolin (if you have one), a baking sheet, parchment paper, a spoon, a pizza cutter or butter knife, and a pastry brush. This mouthwatering pear and smoked blue cheese puff pastry tart recipe uses a handful of kitchen staples. Regular or hot honey – a finishing ingredient that caps the entire flavor profile.Fresh thyme leaves – bright, vivid, necessary. ![]() Smoked Blue cheese – smoked gorgonzola is also a good option, divided.Brown sugar – compliments the blue cheese while neutralizing the smoke.Bartlett or Comice pears – sliced thinly.I also recommend trying this recipe with Honeycrisp apples and smoked Gouda cheese or finely shredded smoked cheddar! Ingredients for Pear and Blue Cheese Puff Pastry If the idea of pear and blue cheese is not catching your fancy, use this recipe base to play with your own fruit and cheese combinations. I was shocked to find the smoked blue in my grocer’s cheese carousel, so I recommend starting in ‘the fancy section’ when you begin your search. They are among the most common varieties found in stores and offer the most complimentary flavor alongside the smoked blue cheese.Īnd speaking of smoked blue, there are a number of brands cheeses that are now specializing in smoked varieties. When baking with pears, and for this pear puff pastry tart in particular, seek out Bartlett or Comice. ![]()
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