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Scatter onion and pear over cheese. We cut this tart up into small pieces for an elegant appetizer, but you could also slice it into large wedges and serve it with a green salad for a light meal. Using a small knife, make thin cuts in pears to create fans, leaving top of pear intact.
On a lightly floured surface, roll dough into a 12-inch circle. Wrap pastry around rolling pin; unroll into an 11-inch tart pan with removable bottom. Ease pastry into tart pan, being careful not to stretch pastry. Trim pastry even with rim of pan. Line pastry with a double thickness of foil.
All Reviews for Blue Cheese and Pear Tart
In a large bowl stir together the 2 cups flour, the 1/4 cup sugar, and the 3/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse cornmeal. In a small bowl combine egg yolk and 3 tablespoons of the saffron-water mixture. Stir egg yolk mixture into flour mixture.
Bake for 5 to 6 minutes more or just until pastry is golden brown. Reduce oven temperature to 375 degrees F. Bake tart for 35 minutes or until golden and just set. Transfer to a wire rack to cool. Remove tart from tin and transfer to a serving plate. Drizzle red wine syrup over top of tart.
Mango no-bake cheesecake tart
Store at room temperature for up to 24 hours. Assemble and bake tart as directed. Always check the publication for a full list of ingredients. Easy to make, followed the recipe exactly. Took this to a cocktail party and everyone loved it.Brought a bottle of Reisling to the party to go along with it.
It’s elegant, decadent and so delicious! Makes for a wonderful holiday dessert idea since the whole thing can be prepped ahead of time. Peel, halve, and core pears, then cut each half in half. Rub pears with cut side of 1/2 lemon.
Better Homes and Gardens Magazine, October 2017
Spoon fruit mixture onto dough circle, leaving a 2-inch border of dough around the edge. Fold dough edge up and over fruit mixture, pleating as needed and leaving center uncovered. Spoon any liquid remaining in the bowl over fruit mixture. Brush dough edge with milk; sprinkle with additional sugar. Cover the fruit in center of tart with foil.
Line a baking sheet with parchment paper; set aside. For dough, in a small bowl pour the boiling water over saffron threads; let stand for 15 minutes. Add the ice cubes to chill the mixture; set aside.
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Sprinkle remaining ice water, 1 tablespoon at a time, over mixture, tossing gently to moisten all of the mixture. Form dough into a ball. If necessary, cover and chill about 30 minutes or until easy to handle. Preheat oven to 180°C.
I certainly will make it again. Bake until pastry is golden brown and egg has set, about 15 minutes. Sprinkle with thyme and cut into squares. Let stand 5 minutes, then run knife along edge to loosen. Place plate on top and flip, inverting tart.
Preheat oven to 450 degrees F. For crust, in a medium bowl, stir together the 1-1/2 cups flour and the 2 tablespoons sugar. Using a pastry blender, cut in the 1/2 cup butter until pieces are pea-size. In a small bowl, combine the 1 beaten egg and 1 tablespoon of the ice water. Gradually stir egg mixture into flour mixture with a fork.
Bring just to boiling over medium heat; reduce heat. Simmer, uncovered, for 5 minutes. Add to fruit mixture; gently toss to coat.
Add pear, reduce heat to medium-low and cook for 5 minutes or until pear is just tender. Remove pear from syrup using a slotted spoon. For pear syrup, in a small saucepan combine pear nectar, the 3 tablespoons sugar, and the crystallized ginger.
For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Learn how to make my easy Bread Pudding Recipe using Panettone bread.
Blue Cheese and Pear Tart
Spoon custard filling around pears. Sift flour and icing sugar into melted butter and whisk until smooth. Stir in lemon zest and almond meal. Whisk eggwhites and cream of tartar in a large bowl until soft peaks form, then fold into butter mixture. Spoon mixture into prepared tart tin, spreading evenly. Put tin onto an oven tray.
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