Pear And Cheddar Tart Recipes

PEAR AND CHEDDAR TART

Steps:

• 1. Prick the crust with a fork. Blind bake at 375 degrees for 30 minutes. Allow to cool completely.
• 2. Whisk together the eggs, 1/4 c. sugar, and vanilla. Pour evenly into bottom of cooled crust.
• 3. Spread pine nuts on top of egg mixture.
• 4. Layer sliced or shredded cheese over egg mixture and nuts.
• 5. Spread pears in a circular pattern from the outer edge to the center, overlapping slightly.
• 6. Top evenly with melted butter and sugar.
• 7. Bake at 375 degrees 35-45 minutes. Allow to cool completely. Slice into 8 pieces and serve.

CHEDDAR PEAR PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
• Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
• Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.

QUICK PEAR TART

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes.
• Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more.

TEA POACHED PEAR AND CHEDDAR GALETTE

Steps:

• To poach the pears, bring 4 cups water to a boil in a medium saucepan. Remove from the heat and add the ginger and black tea bags; let steep 10 minutes. Squeeze the bags against the side of the pan, then discard them. Stir in the sugar, honey, peppercorns, ginger and lemon peel and bring to a simmer. Add the pears and additional water to cover the pears, if needed. Simmer, turning the pears occasionally, until just tender all the way through, 20 to 22 minutes. Let cool in the liquid. Halve and core the pears and pat dry. Slice the pears into 1/4-inch slices. (You'll get 6 or 7 slices from each pear.)
• Heat the butter in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. Set aside to cool.
• Preheat the oven to 400 degrees F.
• Unroll the pie crust on a floured work surface and roll to a 14-inch circle. Center on a parchment-lined baking sheet (it's OK if it overhangs at this point). Spread the leeks on the crust in a 9-inch circle. Sprinkle the cheese over the top. Top with the pears in a spiral. Fold over and pleat the edges of the dough, leaving the center of the galette open. Brush the dough with the beaten egg.
• Bake the galette until the juices are bubbling and the pastry is golden brown and crisp, 40 to 45 minutes. Remove to a baking rack to cool. Serve warm or at room temperature, sprinkled with the chives, if using.

PEAR AND CHEDDAR CRISP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.
• Toss pears with lemon juice in a bowl. Combine 1/2 cup light brown sugar, cornstarch, cinnamon, and cloves together in a separate bowl. Add sugar mixture to pear mixture; toss to coat. Transfer to the prepared casserole dish. Sprinkle pear mixture with Cheddar cheese.
• Combine flour and 1/2 cup light brown sugar in a food processor; pulse to mix. Cut butter into flour mixture until crumb consistency. Sprinkle topping over Cheddar cheese layer.
• Bake in the preheated oven until top is golden brown, about 45 minutes.