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Pear tarts cream

Sticky pear tarts with Roquefort cream 2016

Pear tarts cream

Name: Pear tarts cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 1 large ripe pear; 320g pack ready-rolled puff pastry; plain flour for dusting; 1 tbsp honey; 50ml double cream; 25g mild roquefort crumbled; 2 tbsp golden caster sugar

Barney Desmazery

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Serves 2

More effort

Prep: 30 mins

Cook: 20 mins

A star rating of 5 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

1 large ripe pear
320g pack ready-rolled puff pastry
plain flour

for dusting

For the cream

1 tbsp honey
50ml double cream
25g mild roquefort

crumbled
2 tbsp golden caster sugar

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Nutrition: per serving

kcal947
fat59g
saturates31g
carbs87g
sugars38g
fibre6g
protein12g
salt1.9g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, November 2016

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