Pear and Stilton Tart
1/2 pound puff pastry
4 firm pears, peeled, cored and cut into 1/4-inch slices
2 tablespoons flour
2 tablespoons sugar
4 ounces English Stilton
Place an oven rack in the lower third of the oven and preheat to 400
degrees. Butter a 9-inch tart pan with removable bottom. On a lightly
floured surface, roll the puff pastry to a 13-inch circle 1/8 inch
thick. Carefully fill into the tart pan and fold over the edges.
Refrigerate for 30 minutes. Arrange the pear slices in concentric
circles, slightly overlapping, on the pastry. In a small bowl, mash the
flour, sugar and cheese together and crumble over the pears. Place on a
baking sheet and bake the tart for 45 to 50 minutes, until the edges of
the pastry are well browned and the cheese is bubbling. Remove from the
oven and cool for 15 minutes before serving. Remove the rim of the pan
and cut into wedges. Serves 6
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