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Pear and Blue Cheese Tartlets

Appetizers European cuisine 45 min Hard 13 wyświetleń ~43.92 PLN - (0)
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Description

Delicate French tartlets with a crumbly base, creamy blue cheese filling, and caramelized pears — the perfect appetizer combining the saltiness of cheese with the natural sweetness of fruit. Inspired by French cuisine: contrasting flavors (salty, sweet, slightly sour) and a variety of textures (crisp base, velvety filling, soft pieces of pear). The tartlets are excellent for parties, tasting dinners, or as an elegant snack before the main course. Serve slightly warm or at room temperature, decorated with melted honey and chopped nuts for added crunch and aroma. The golden color of the caramelized pears stands out against the white cream with bluish veins of blue cheese.

Składniki (13)

Servings:
6
  • Wheat flour 250 g
  • Butter 145 g
  • Egg 1 szt.
  • Cold water 30 ml
  • Blue cheese 150 g
  • Crème fraîche 100 g
  • Pear 2.5 szt.
  • Lemon juice 15 ml
  • sugar 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Honey 30 ml
  • Walnuts 50 g
💰 Szacowany koszt dania: ~43.92 PLN (7.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the shortcrust pastry (pâte brisée). Take the butter out of the fridge and cut it into small cubes (about 1 cm). Sift the flour into a large bowl, add salt, and mix. Add the cold butter cubes to the flour. Using two knives or your fingers, quickly chop/rub the butter into the flour until the mixture resembles coarse crumbs (visible pieces of fat the size of peas).

Ingredients: Wheat flour, Butter, Salt
Use a large metal bowl and two knives for chopping or a food processor with short pulses. Do not heat the butter — work quickly to keep the butter cold. A common mistake: kneading too long — the dough will become tough.
2

In a bowl with the crumbs, add the whole egg and 2/3 cold water. Quickly mix with a fork or spatula just until the dough starts to come together in clumps. If it is too dry, add the remaining water teaspoon by teaspoon. Transfer the mixture to a lightly floured surface and quickly knead by hand for 6–8 seconds — just until the ingredients are combined. Form into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.

Ingredients: Egg, Cold water
Use a wooden spoon or your hands to quickly bring the dough together. If you're short on time, chill in the freezer for 10 minutes, but do not let the mixture freeze.

Shaping the base

3

Preheat the oven to 200°C (top-bottom). After cooling the dough, divide it into 6 equal parts (about 40–45 g each) and roll each portion into a circle about 10–12 cm in diameter. Line the tartlet molds (diameter 8–9 cm, depth 2 cm) with the fat side of the dough facing down, gently pressing with your fingers to adhere to the sides and bottom. Trim the excess dough with a knife, and lightly prick the bottom with a fork.

Ingredients: Wheat flour, Butter
Use a pastry board and a rolling pin about 40 cm long. If the dough cracks, press it with your fingers — short movements will help the dough stick together. The best molds are steel or ceramic with a diameter of 8–9 cm.

Blind baking

4

Line each bottom with parchment paper and add a layer of weights (dried beans, rice, or special baking beads). Place in the oven and bake for 12–15 minutes, until the edges are lightly browned. Remove from the oven, carefully remove the paper with the weights, and bake for another 4–6 minutes, until the bottom is dry and lightly golden.

Ingredients: Wheat flour, Butter
Use removable-bottom molds or metal tartlet pans. Weights prevent the bottom from shrinking. A common mistake: removing the weights from hot pastry — wait 2 minutes to avoid deforming the bottom.

Filling - caramelized pears

5

Peel the pears, cut them in half, remove the cores, and slice them thinly into 4–6 mm thick pieces. In a wide skillet, heat 20 g of butter (included in the total amount of butter), add the sugar, and stir over medium heat until the sugar dissolves and starts to lightly brown (2–3 minutes). Add the pear slices, drizzle with lemon juice, and cook for 6–8 minutes, gently turning, until the slices soften and are coated with a glossy glaze. Set aside to cool.

Ingredients: Pear, Lemon juice, sugar, Butter
Use a wide non-stick skillet with a diameter of 24–26 cm and a wooden or silicone spatula. Do not stir the pears too vigorously — the slices may break apart. When the sugar starts to smell caramelized, keep an eye on it, as it can burn quickly.

Filling - cream cheese

6

In a bowl, crumble the blue cheese with a fork into smaller pieces. Add the crème fraîche and mix thoroughly with a whisk or spoon until a smooth, creamy mixture forms. Season with a pinch of freshly ground pepper. Taste the mixture — do not add salt, as the cheese is usually salty enough.

Ingredients: Blue cheese, Crème fraîche, Black pepper
Use a whisk or a wooden spoon. If the mixture is too thick, add a teaspoon of crème fraîche. Avoid using a high-speed mixer to prevent overheating the mixture.

Assembly and baking

7

Spread the cream cheese evenly on the pre-baked base, about 15–20 g of the mixture per tartlet, and smooth the top. Place 3–4 slices of caramelized pear on top, arranging them nicely. If using nuts, sprinkle with finely chopped walnuts. Place the tartlets in an oven preheated to 180°C and bake for 5–7 minutes just to warm and soften the filling slightly.

Ingredients: Crème fraîche, Blue cheese, Pear, Walnuts
Use a teaspoon and a small spatula to evenly spread the cream. Monitor the baking time — excess heat will melt the cheese too much and ruin the appearance of the tartlets.

Finishing and serving

8

After removing from the oven, wait 3–4 minutes for the filling to set slightly. Gently remove the tartlets from the molds and arrange them on a serving platter. Just before serving, drizzle each tartlet with a thin thread of honey (optional) and sprinkle with a bit of freshly ground pepper. Serve slightly warm or at room temperature.

Ingredients: Honey, Black pepper
For drizzling, use a teaspoon or a squeeze bottle for honey to create aesthetic lines. If you're not using honey, the tartlets will still taste great.

Final tips

9

Check the taste and consistency: the base should be crumbly and dry, the cream cheese smooth, and the pears soft but not falling apart. If you want to serve them earlier, cool completely and store in the refrigerator for up to 24 hours, and just before serving, heat for 5 minutes at 160°C to restore crispness.

Use a spatula to lift the tartlets from the tray to avoid deforming them. A common mistake: long storage on a wet surface causes the pastry to become soggy.

Fun Fact

💡

In French cuisine, pairing blue cheeses with fruits (pear, fig) is a classic flavor technique — the contrast of sweet fruit and salty, aromatic cheese has been appreciated for centuries.

Best for

przyjęcie koktajlowe romantyczna kolacja degustacja serów

Tips

🍽️ Serving

Serve the tartlets on a light plate to highlight the golden pears and creamy cheese. Additionally, serve green leaves (e.g., arugula) alongside as a fresh contrasting note. Perfect with a glass of dry white wine or sparkling cider.

🥡 Storage

Store in the refrigerator for a maximum of 24 hours in an airtight container. To refresh the crispness of the base, heat the tartlets for 4–6 minutes in the oven at 160–170°C. Do not freeze with caramelized pears — the texture of the fruit will deteriorate.

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