Caramelized Pears and Blue Cheese Tarts
Prep
10m
·
Cook
30m
·
Total
40m
About This Recipe
This delectable recipe combines the sweetness of caramelized pears with the savory tang of blue cheese, all on a flaky puff pastry base. The perfect balance of flavors and textures, these tarts are sure to impress at any gathering or as a special treat for yourself.
Ingredients
(Servings:
4)
Scale
Convert
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories797kcal39%
-
Fat49g75%
-
Saturated Fat14g70%
-
Carbohydrates83g27%
-
Fiber4g16%
-
Sugar39g78%
-
Protein13g26%
-
Cholesterol76mg25%
-
Sodium424mg17%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. To cut the puff pastry, press down with a large knife and bring it straight back up. Do not drag the knife through the pastry, it will make the puff pastry layers "stick" together so it won't puff up as much.
2.Use a small knife to score the border. Try to score it as deep as you can - for maximum puff - without cutting through. Don't worry if you cut through though, it should self bond when baking (I often accidentally cut all the way through!).
3. Try not to get egg wash on the outer cut edge of each piece of pastry as it acts as a binding agent so the pastry will not puff up as much.
4. This is best served immediately. If making ahead, keep the tart separate from the syrup, blue cheese and walnuts. Reheat the tart in the oven, then assemble per the recipe directions.
5.The nutrition is better than I thought! Because a little bit of blue cheese goes a long way. 🙂
2.Use a small knife to score the border. Try to score it as deep as you can - for maximum puff - without cutting through. Don't worry if you cut through though, it should self bond when baking (I often accidentally cut all the way through!).
3. Try not to get egg wash on the outer cut edge of each piece of pastry as it acts as a binding agent so the pastry will not puff up as much.
4. This is best served immediately. If making ahead, keep the tart separate from the syrup, blue cheese and walnuts. Reheat the tart in the oven, then assemble per the recipe directions.
5.The nutrition is better than I thought! Because a little bit of blue cheese goes a long way. 🙂
Comments
Sign in to leave a comment.