Stilton And Fresh Pear Tart Food

STILTON AND FRESH PEAR TART

Steps:

• Preheat oven to 450°F.
• Mix flour and salt together. With your fingers, mix in butter that is at room temperature until crumbly.
• Press into bottom of 8" or 9" tart pan with removable bottom. Prick holes in bottom of pastry with a fork.
• Blind bake for 5 minute Remove from oven and let cool.
• Turn oven down to 350°F.
• Sprinkle crumbled stilton into cooled pastry shell.
• Place sliced pear over stilton, in a spoke pattern.
• Beat eggs and then beat in the half and half.
• Pour egg mixture over the pears and stilton until the tart pan is almost full.
• Bake for 30-40 min or until set.
• Let cool for 5 minutes before cutting and serving.

ENDIVE, STILTON AND PEAR TART

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add endive, shallots and curry; sauté until endive is golden, about 8 minutes. Add pears and vinegar and cook until pears are tender, about 2 minutes. Transfer to bowl and cool.
• Preheat oven to 425°F. Place both pastry sheets on lightly floured work surface. Cut one 9-inch round from each pastry sheet. Place 1 round on heavy cookie sheet. Brush pastry with egg. Stir cheese and chives into endive mixture. Arrange endive mixture atop pastry round, leaving 1/2-inch border. Cover with remaining pastry round. Press and crimp edges to seal. Brush tart with egg. Using small sharp knife, cut small hole in center of tart. Freeze 10 minutes.
• Bake tart until puffed and golden brown, about 25 minutes. Let tart stand 1 hour before serving.

RUSTIC PEAR TART

Steps:

• Preheat oven to 375°F
• Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
• Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.
• Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.
• Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.
• Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.