Are you having a tart attack? Did your filling just outrageously fail and now you’re stuck with a blind baked empty base with nothing to go in it? Panic no more! I’ve got just the filling for you. Keep in mind that you will need some pears (apples will also do), blue cheese (roquefort is very nice) and walnuts. I hope I might just persuade you into choosing this recipe over whichever other filling you have in mind – because this one is so much easier to make, plus it tastes amazing.
So many pears, and so much to do.
Tart base recipe:
- 125 grams salted butter, melted
- 90 grams of caster sugar
- 1 egg
- 250 grams flour
Mix the flour with the sugar, melt the butter and incorporate the egg. Combine this into the dry ingredients, and kneed just until everything is mixed together. Let set in the fridge at least 1 hour, or preferably over night. Roll the dough out on a floured surface, as thinly as you can, and fit it into the pan. Trim off the sides by gently passing the blade of a knife at a 45º angle. Rest in the fridge for an extra 30 minutes, as this prevents the dough from shrinking while in the oven. Blind bake in a pan of your preference, at 190ºC (don’t forget the weights – like dried beans or chickpeas – and parchment paper). This recipe is great, and always plenty leftover – feel free to stick the rest in the freezer for future use. Or a second tart.
Filling recipe (for a 20 cm tartlet base):
- 8 thinly sliced pears (I used a mandolin)
- 2 tablespoons of butter
- 2 tablespoons of brown sugar
- Zest of 1 lemon
- 90 grams roquefort (or any other blue cheese)
- 50 grams walnuts, chopped
Preparation: santé everything in a pan, until the pear reaches your desired consistency. Fill the tart shell with the fruit, scatter some roquefort and let melt in a hot oven (200ºC) for about 8 minutes. Chop and top off with the walnuts, and bite in a fruity cheesy dessert. It’s like a cheese platter, but tart version.
After 5 minutes, the tart looked like this. Make sure you drink it with a nice glass of your favorite Port.