Description
These Caramelized Pears and Blue Cheese Tarts combine sweet, soft pears caramelized in butter and brown sugar with the creamy, salty punch of blue cheese atop flaky puff pastry. Finished with crunchy walnuts and a drizzle of syrup, they make a perfect balance of textures and flavors, ideal for a sophisticated appetizer or elegant dessert.
Ingredients
Scale
Pastry
- 1 sheet store bought frozen puff pastry, thawed (25 cm x 25 cm / 10″ x 10″)
Filling and Topping
- 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
- Preheat the oven and prepare the baking tray. Preheat your oven to 180°C (350°F) and line a baking tray with parchment or baking paper to prevent sticking.
- Cut and score the puff pastry. Cut the thawed puff pastry sheet into 4 equal squares. Transfer these squares to the prepared baking tray. Score a 2/3 inch (1.5 cm) border around each pastry square to allow for puffing.
- Slice the pears. Core the pears and cut each quarter into 3 to 4 thin slices to create delicate pieces suitable for caramelizing and layering on the tarts.
- Caramelize the pears. In a small frying pan or saucepan over medium-high heat, combine the pear slices, butter, brown sugar, and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the pears soften and the mixture forms a syrupy glaze. Remove from heat and let cool for 5 minutes.
- Brush pastry borders with egg wash. While the pears cool, gently brush the scored borders of each pastry square with the beaten egg to help them turn golden and crisp during baking.
- Assemble the tarts. Spoon the caramelized pears and any syrup onto each pastry square, keeping the filling within the scored border to prevent spilling during baking.
- Bake the tarts. Place the baking tray in the oven and bake for 20 to 25 minutes until the pastry is deep golden brown. In the last 5 minutes of baking, sprinkle the roughly chopped walnuts onto the tray to toast slightly.
- Cool and add toppings. Remove the tarts from the oven and allow them to cool for 5 minutes. Then, top each tart with crumbled blue cheese, scatter toasted walnuts over, and drizzle with any remaining syrup from the pan.
- Serve. Serve the tarts immediately, optionally with a dollop of creamy yoghurt on the side to balance the richness and add a tangy contrast.
Notes
- The combination of sweet caramelized pears with salty, creamy blue cheese creates a balanced and sophisticated flavor profile.
- Using quality gorgonzola or another flavorful blue cheese elevates the dish.
- The walnuts add a satisfying crunch and texture contrast.
- Serving with yoghurt provides a fresh, tangy element that cuts through the richness, though the tarts are delicious on their own.
- Scoring the puff pastry borders ensures that the edges puff up nicely to contain the filling during baking.
Nutrition
- Serving Size: 176 g
- Calories: 371 kcal
- Sugar: 22.3 g
- Sodium: 343 mg
- Fat: 22.4 g
- Saturated Fat: 8.3 g
- Unsaturated Fat: 13.8 g
- Trans Fat: 0 g
- Carbohydrates: 37.2 g
- Fiber: 3.9 g
- Protein: 8.2 g
- Cholesterol: 69 mg
