Stilton And Fresh Pear Tart Recipes

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.

QUICK CRUSTLESS PEAR TART

Steps:

• Grease and flour a glass pie pan.
• Beat all ingredients together, except pears and nutmeg.
• Pour batter into pie pan.
• Press pear slices on top of batter, in a spiral design.
• Sprinkle lightly with nutmeg.
• Bake in 350 degree oven, 25-35 minutes, until center is set and tart is lightly browned.
• Don't overcook.
• Serve warm or cold.

PEAR AND STILTON BRUSCHETTA

Steps:

• Heat oven to 200°C.
• Place bread on a baking sheet and drizzle with olive oil. Bake for 10 mins turning halfway through. Leave to cool.
• Slice pears in half again and toss pears in lemon juice.
• Build the canapes by starting with a slice of bread then a slice of pear and top with the cheese.
• Put back in the oven for another 15 mins until stilton is browned and bubbly.
• Top with rocket and serve.
• As an optional extra walnuts can be added in step 4.

PEAR TART

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

STILTON AND PEAR SALAD

Steps:

• In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the lettuce with half the dressing and divide the salad among 4 plates. Halve and core the pear and cut it lengthwise into 1/4-inch-thick slices. Arrange one fourth of the pear slices decoratively on each plate, divide the Stilton and the pecans among the salads, and drizzle the remaining dressing on top.

RUSTIC PEAR TART

Steps:

• On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the pears, cherries and vanilla. Combine 3 tablespoons sugar, cornstarch, cinnamon and ginger; sprinkle over pear mixture and stir gently to combine. Spoon over pastry to within 2 in. of edges; sprinkle with walnuts. Fold edges of pastry over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool.