Pear Tart
A simple pear tart dessert that is ready in 30 minutes
Servings 3 people
Calories 988kcal
Ingredients
- 1 Red Anjou Pear
- 1 Bartlett Pear
- 2/3 cup Basil Butter See Note #1
- 2 Tbsp Brown Sugar or Coconut Palm Sugar
- 3 tsp Salemville Gorgonzola Cheese
- 1/4 cup Pistachios Raw and Unsalted
- 1 sheet Puff Pastry See Note #2
Instructions
- Preheat oven to 400° F
- Slice the pears thin and lengthwise
- Melt the basil butter and add the brown sugar. Mix well
- Roll out the Puff Pastry sheet
- Using the tart pan (see note #3), cut out the shape of the tart.
- Roll out the cut out shape a little more and place them inside the tart pan
- Shape the puff pastry in the shape of the tart pan
- Using a knife, make shallow cuts in the bottom of the pastry
- Butter only the bottom of the tart and not the raised edges
- Arrange the pears in a circular pattern. Use the 2 pear types alternatively
- Top with about 1 Tbsp of the Butter and Sugar mixture
- Add the Gorgonzola on the top. I used about 1 tsp per tart
- Finally, add the pistachios on top (About 1Tbsp per tart)
- Place in the oven and cook for about 15 minutes
- Remove and serve (See Note #4)
Notes
#1) Use my Basil Butter recipe or make your own. To 2/3 cup melted butter, add 1/4 cup chopped basil, crushed garlic, lime and lime zest. Mix well
#2) The puff pastry should be at room temperature. I left it on the counter-top for about 2 hours.
#3) I used mini tart pans. They are 4.75 inch Tart/Quiche pans
#4) These tarts are best served hot. So, as soon as they are ready, let them cool to touch and serve immediately.