I need to eat more fruit. I buy it, with every intention of actually eating it, but usually, Stud eats it before it turns to mush in the fridge. There was a period there (pre-wedding) where we were eating a lot of fruit with yoghurt. Now that it’s getting a little colder, it’s harder to want for a cold dessert. So when the fabulous people at Australian Pears sent me a lovely box of pears along with a challenge “What can you pair with pears?”, I knew it had to be a warming dish and as per usual, something a little bit different.
Whenever I think of pairs, I picture them fanned out over a thick wooden chopping board, next to some beautifully stinky blue cheese. This was my inspiration. Now, how to translate to dessert? I decided to do a pear tart with blue cheese pastry. I was kind of winging it with this one, I’m well aware that pastry (and dessert in general for that matter) can be a very temperamental art form. It comes down to quantities, its not as easy as the regular savoury dish where you can add a little or a lot extra and have it to how you like it.
So, this is how it turned out. Freakin awesome! Lol, if I do say so myself
Pear and blue cheese tarts
A Dining with a Stud original
70g blue cheese
225g plain flour (may use slightly more of less, just get a feel for the mixture)
4 pears (can use more if doing a large tart)
2tbs caster sugar
Blend cheese, butter and flour together in food processor until comes together in a ball.
Wrap dough in cling film and place in the fridge for at least an hour.
Remove pastry from the fridge an preheat oven to 200°c.
Roll out pastry to about 5mm thickness and place in pie tin. I used mini tins although you could make one big pie if you like. Patch up any holes with excess pastry as you go along if necessary.
Peel and core pair, leaving the stem in tact. Slice down vertically ensuring not to cut all the way through. Fan out lightly and place in the middle of the pie tin. Place smaller pear pieces around the edge if needed.
Sprinkle with sugar and bake in the oven for around 15 minutes (fan-forced) or until the crust is golden and the pear is tender.