Caramelized Pear And Roquefort Cheese Tart
Recipe type: Dessert
  • 1 ½ cups all-purpose flour
  • ¾ cup almond flour
  • ⅓ cup sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into ½ inch pieces
  • 1 egg yolk, beaten with 4 teaspoons of water
  • 2 tablespoons unsalted butter
  • 5 medium sized firm pears, peeled, halved and cored
  • 2 tbsp light brown sugar
  • 3 ounces Roquefort cheese
  • ½ cup half-and-half or light cream
  • 3 tablespoons sugar
  • 2 egg yolks
  • 1 tablespoon all-purpose flour
  • 2 cups port wine
  1. To make the crust, mix together the all purpose flour, almond flour, sugar and salt.
  2. Add the butter cut into pieces and using your finger tips, mix into the flour mix to form a bread crumb like texture.
  3. Add the egg mix and form into a dough.
  4. Shape into a disk, cover with cling wrap and chill in the refrigerator for at least 1 hour. You can keep the dough in the refrigerator for up to 24 hours.
  5. Peel and core the pears, and cut them into 1 inch thick slices.
  6. Melt 2 tablespoons of butter in a large pan, on medium high heat.
  7. Lay down the pieces of pear flat in the butter and cook till browned on one side.
  8. Turn over to brown the other side.
  9. Add 2 tablespoons of brown sugar and stir.
  10. Allow to cook till the brown sugar is dissolved and starts to caramelize. Remove from heat and keep aside.
  11. Preheat the oven to 350 degree farenheit.
  12. Carefully roll out the chilled dough to cover a 10-inch tart pan.
  13. Place the rolled out dough in the tart pan and push gently in, to fit into the pan.
  14. Place a piece of parchment paper over the dough and fill with pie weights or any of the larger beans. (These beans will not be suitable for cooking after this, but you can use them again and again for baking.)
  15. Bake in the preheated oven for 20 minutes. Remove the parchment paper and pie weights and replace in the oven for another 5 minutes. When done, allow to cool.
  16. When the shell is slightly cooled, layer the caramelized pears in it. Keep aside any pan juices from the pears.
  17. Crumble the cheese over the pears.
  18. To the pan juices from the pears, add the half and half, sugar, egg yolks, and flour and mix well.
  19. Pour over the pears and cheese.
  20. Place in the center of the preheated oven and bake for 40 to 45 minutes, till the center is set.
  21. Remove from the oven and allow to cool.
  22. In a small pan, bring the port to a boil.
  23. Constantly stirring, reduce the port to about half and the consistency is syrupy.
  24. Cut the tart into wedges and serve garnished with the port reduction.
Recipe by Pepper Route at