Sticky pear tarts with Roquefort cream 2016

Sticky pear tarts with Roquefort cream

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Prep: 30 mins Cook: 20 mins

More effort

Serves 2

We've combined your cheese and dessert courses into one delicious, stunning tart - and believe us, the sweet peaches and punchy cheese works a treat

Nutrition and extra info

Nutrition: per serving

  • kcal947
  • fat59g
  • saturates31g
  • carbs87g
  • sugars38g
  • fibre6g
  • protein12g
  • salt1.9g
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Ingredients

  • 1 large ripe pear
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 320g pack ready-rolled puff pastry
  • plain flour, for dusting

For the cream

  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 50ml double cream
  • 25g mild Roquefort, crumbled
  • 2 tbsp golden caster sugar

Method

  1. Unravel the pastry and cut out two 15cm diameter circles using a saucer or small plate as a guide. Put them on a tray and prick all over with a fork. Peel, core and halve the pears lengthways. Finely slice each half and arrange in a neat overlapping circle in the middle of the pastry, leaving a 2cm border. Roll up and crimp the edges of the pastry to tuck the pears neatly into the tart. Can be prepared up to 1 day ahead and kept in the fridge; if the pears brown a little, it won’t show.

  2. To make the cream, whisk the cream and honey together to form soft peaks, add the cheese and continue to whisk. Scrape into a small container and chill until needed. Can be made 1 day ahead.

  3. Put a baking tray in the oven and heat to 200C/180C/gas 6. For the glaze, put the sugar in a pan over a medium heat until it melts and caramelises. Pour this over the pears, then put the tarts on the hot baking tray and cook for 15 mins until they’re puffed up and golden. Lift the tarts onto warmed plates and serve with a spoonful of the Roquefort cream so it melts on top.

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