Description
These elegant Caramelized Pears and Blue Cheese Tarts blend sweet, buttery caramelized pears with tangy, creamy blue cheese on a flaky puff pastry base. Crisp walnuts add a delightful crunch, making this a perfect sophisticated appetizer or light dessert that balances sweetness and savory flavors beautifully.
Ingredients
Scale
Pastry
- 1 sheet store bought frozen puff pastry, thawed (25 cm x 25 cm / 10″ x 10″)
Fruit and Caramel
- 2 pears
- 2 tbsp unsalted butter
- 1/3 cup brown sugar, lightly packed
- Pinch of salt
Toppings
- 1 egg, lightly beaten
- 1/3 to 1/2 cup crumbled blue cheese (gorgonzola recommended)
- 3 tbsp walnuts, roughly chopped
Instructions
- Preheat the oven. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper to prevent sticking and promote even baking.
- Prepare the pastry. Cut the thawed puff pastry sheet into four equal squares. Transfer these squares carefully onto the prepared baking tray.
- Score the pastry borders. Using a knife, lightly score a 2/3-inch (1.5 cm) border around each square without cutting all the way through, to help the edges rise during baking.
- Slice the pears. Core the pears and cut each quarter into 3 or 4 thin slices for easy caramelization and layering on the tart.
- Caramelize the pears. In a small frying pan or saucepan over medium-high heat, combine the pear slices, butter, brown sugar, and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until pears soften and the mixture turns into a rich syrup.
- Cool and egg wash. Remove the pan from heat and let the pear mixture cool for 5 minutes. Meanwhile, brush the scored borders of each pastry square with the beaten egg to achieve a golden edge while baking.
- Assemble the tarts. Spoon the pear mixture evenly onto the center of each pastry square, staying within the scored border. Drizzle some of the caramel syrup from the pan over the pears.
- Bake and toast walnuts. Bake the tarts in the preheated oven for 20 to 25 minutes, until the pastry is deep golden brown. Add the roughly chopped walnuts to the baking tray for the last 5 minutes to toast them lightly.
- Cool slightly. Remove the tarts from the oven and allow them to cool for 5 minutes to set and cool slightly before adding toppings.
- Finish and serve. Top each tart with the crumbled blue cheese, scatter the toasted walnuts over them, and drizzle any remaining syrup on top. Serve immediately, optionally with yoghurt on the side for added creaminess.
Notes
- Note 1: Cutting the pastry into four equal squares ensures even cooking and presentation.
- Note 2: Scoring the border helps the pastry puff up around the edges, creating a raised crust that holds the filling.
- Note 3: Brushing the pastry border with egg wash gives a glossy, golden finish to the edges when baked.
- Optionally serve with plain or Greek yoghurt for a creamy contrast.
