Amazing Butter Tarts with Honey Pears, Blue Cheese and Walnuts


Ingredients:
  • 2 pears, firmer
  • 9 ½ ounces chilled puff pastry
  • Lemon juice
  • 4 tablespoons soft cheese Brie
  • 4 tablespoons Mascarpone cheese
  • 2 tablespoons cranberries
  • 3 ½ ounces blue cheese (Roquefort or Gorgonzola)
  • 1/2 cup walnuts, coarsely chopped
  • 1 egg
  • Salt and pepper, to taste
  • 2 tablespoons White wine
  • 1 tablespoon oil
  • 1 tablespoon honey

Directions:
Preheat the oven to 400F. Unroll the chilled puff pastry on a floured surface and cut into 4 equal rectangles. Cut out about ½ inch strips from each side of the rectangles, brush one end with beaten egg and place them on top on the sides of the rectangles to form a pool for the pears. Prick the base with a fork so it doesn’t rise too much, brush with beaten egg and bake for 10 minutes – to brown a little. Remove from oven and cool.
Cut the pears in half and scoop out the seminal part, but deeper, so you can put more stuffing. Without peeling, make some incisions with a knife on the outside of each pear half and sprinkle with lemon juice. Mix the Mascarpone and Brie and the rest of the egg, salt and pepper to taste. In a wide pan boil the wine, add the butter and after it melts pour the honey and add the pears. Sauté on a low heat turning the pears until the pears slightly soften and remove them from the sauce. Thicken the sauce a bit more until it becomes a little syrupy and remove from the heat. Allow the pears to cool completely and fill them with the already prepared cheese mixture.
Preheat the oven to 350F.
In the middle of each pre-baked tart base place half a pear (filling side down), sprinkle with chunky crumbled blue cheese and walnuts. Bake to soften the cheese for about 10-12 minutes until the pears become golden in color. Remove from oven and pour the pears with the syrup. They can be served immediately, but they are also very tasty and crispy when cold.
Bon Appétit!


Comments

Post a Comment

Popular posts from this blog

KENTUCKY CHICKEN

Image
Ingredients - 1 kg washed chicken breast and Cut into large pieces - 2 cups flour - 4 eggs - ¼ teaspoon curry - ½ teaspoon black pepper - ½ teaspoon white pepper - Salt, according to the desire - 2 Cups vegetable oil for frying   Preparation 1.      In a bowl, Beat eggs well. 2.      Add the flour, black pepper, white pepper, curry, salt, and mix the ingredients well. 3.      Dip chicken pieces in the mixture and rub well with your hands until the mixture covers the whole chicken. 4.      Put the bowl in the refrigerator for about an hour. 5.      Heat the oil well and fry the chicken pieces until it becomes golden color. 6.      Present the Chicken hot.
Keep reading

TURKEY ENCHILADA CASSEROLE

Image
Ingredients ·        1 tablespoon minced garlic ·        1/2 teaspoon ground cumin ·        1 teaspoon salad oil ·        1/2 cup chopped onion  ·        12 corn tortillas (6 in. wide) ·        2 tablespoons minced fresh oregano leaves or 1 tablespoon dried ·        1 1/2 pounds ground turkey breast  ·        Chopped fresh cilantro ·        1 can (29 oz.) red enchilada sauce ·        Salt ·        2 cups shredded jack cheese (8 oz.) Preparation 1.   In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly...
Keep reading

The tasty Nanaimo bars

Image
Ingredients : 5 tablespoons cocoa 4 ½ butter 3 ½ oz finely chopped toasted almonds 1 egg 2 ½ sugar 6 oz graham cracker crumbs 3 ½ oz flaked coconut Glaze : 1 ½ oz butter 5 oz semisweet chocolate Cream : 1/3 cup heavy cream 3 ½ oz butter 7 oz icing sugar 1 vanilla instant pudding mix Directions : Melt the butter, sugar and cocoa with a double-boiler. Add the beaten egg and stir until the mixture becomes thick and compact. Remove the pan from the fire and add the cracker crumbs, coconut and almonds and press the mixture into the bottom of 8×8 inch pan. In a large bowl, whisk the butter and sugar. Gradually add the cream, and finally add the pudding mixture. Mix for 5 minutes until you get creamy fluffy mixture. Spread the cream onto the bottom layer in the mold and leave briefly in the refrigerator. Melt the butter and chocolate over low heat. Pour over the cream and put the cake back in the refrigerator. Cut it into small r...
Keep reading