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Grease a 22cm round, loose-bottom fluted tart tin with 25g of the butter and sprinkle with demerara sugar to coat. Fill a large bowl with cold water. Put remaining butter in a small saucepan and melt over a medium heat, then cook for 3 minutes or until butter turns golden brown. Dip base of saucepan in bowl of cold water to stop cooking process. Pour butter into a large bowl.
All Reviews for Blue Cheese and Pear Tart
In a large bowl stir together the 2 cups flour, the 1/4 cup sugar, and the 3/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse cornmeal. In a small bowl combine egg yolk and 3 tablespoons of the saffron-water mixture. Stir egg yolk mixture into flour mixture.
Bake for 5 to 6 minutes more or just until pastry is golden brown. Reduce oven temperature to 375 degrees F. Bake tart for 35 minutes or until golden and just set. Transfer to a wire rack to cool. Remove tart from tin and transfer to a serving plate. Drizzle red wine syrup over top of tart.
Mango no-bake cheesecake tart
Store at room temperature for up to 24 hours. Assemble and bake tart as directed. Always check the publication for a full list of ingredients. Easy to make, followed the recipe exactly. Took this to a cocktail party and everyone loved it.Brought a bottle of Reisling to the party to go along with it.
Arrange 5 pear halves on top of tart, reserving remaining half for another use. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them. Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.
Better Homes and Gardens Magazine, October 2017
If desired, garnish with Pear Chips. Halve, core, and peel pears. Dip pears into a mixture of the 1 cup water and the lemon juice; drain on paper towels. Carefully transfer pears to crust-lined pan, placing narrow ends toward center of pan; press pears slightly to fan.
I will definitely make it again. Made this yesterday and it really was wonderful. I used goat's milk blue cheese because I couldn't find the dolce cheese--otherwise I followed the recipe exactly. I would definitely make this again.
Reviews about this recipe
Cool in pan on a wire rack for 20 minutes. In a small saucepan, melt preserves; strain to remove pieces of fruit. If desired, stir pear liqueur into melted preserves. Spoon or brush preserve mixture evenly over pears.
I certainly will make it again. Bake until pastry is golden brown and egg has set, about 15 minutes. Sprinkle with thyme and cut into squares. Let stand 5 minutes, then run knife along edge to loosen. Place plate on top and flip, inverting tart.
Preheat oven to 450 degrees F. For crust, in a medium bowl, stir together the 1-1/2 cups flour and the 2 tablespoons sugar. Using a pastry blender, cut in the 1/2 cup butter until pieces are pea-size. In a small bowl, combine the 1 beaten egg and 1 tablespoon of the ice water. Gradually stir egg mixture into flour mixture with a fork.
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books. Increase heat to high and boil syrup for 8 minutes or until syrupy. It will thicken slightly on standing. Prepare and bake crust as directed; cool. Place in an airtight container.
Perfect for the larger squares I served. Whisk together egg and cheese until smooth and spread over dough, using a spoon to move mixture toward the corners. Sauté onion in oil in a frying pan until softened.
Sprinkle with sliced almonds and serve warm or at room temperature. On lightly floured piece of parchment paper, roll puff pastry to 1/8-inch thick. Cut out a 12-inch round and refrigerate until ready to use. Served for Sunday brunch along with a fruit salad. The puff pastry I bought was only 9x9 so I baked it in a smaller glass dish without parchment. It came out with a little rim around the edgs almost like a deep dish pizza.
Blue Cheese and Pear Tart
Heat medium cast-iron on medium. Being careful not to touch maple mixture, arrange pears, cut sides down, in pan. Return pan to low heat and cook pears 4 minutes. Remove from heat and lay puff pastry circle on top, carefully tucking overhang down inside of pan. Cut 3 small slits in pastry and bake in upper third of oven 10 minutes. Reduce temp to 375°F and bake until pastry is deep golden brown and maple mixture has reduced, 15 to 20 minutes.
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