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Warm Pear Tart With Blue Cheese And Honey

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Tyler Florence
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dessert low carb vegetarian thanksgiving
Nutrition per serving    (USDA % daily values)


One of my go to favorites. I skipped the almonds, sugar, and honey, and used a smoky red onion jam from Williams Sonoma for the base, and added prosciutto and gorgonzola.
Linda Rittelmann   •  8 Feb   •  Report
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Ingredients for 6 servings

1 sheet of frozen puff pastry cut in half lengthwise to make 2 long rectangles

1 pound blanched almonds

π cup sugar

6 pears (use 3 different varieties, with different shapes and colors), stemmed and sliced (seeds, skins, and all)


4 ounces good-quality blue cheese

1 egg white beaten with a drizzle of water, for glazing



Preheat the oven to 400° F


Lay one of the pastry rectangles on the back of a sheet pan; save the other rectangle for another use


Use a pairing knife to score a line around the perimeter of the rectangle, about 1 inch from the edge, to make a border


Use a fork to poke holes inside the border so that the dough will remain flat as it cooks; the border will puff to create a lip for the tart. Combine the almonds, sugar and 1 tablespoon of water in a food processor and grind to a paste


Spread the paste over just the inside of the pastry rectangle


Arrange the pear slices over the almond paste


Drizzle with honey and crumble the blue cheese over the top. Brush the pastry border with egg glaze and bake until the pastry is puffed and browned, 25 to 30 minutes.

View instructions at
Tyler Florence

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