‘The great white pear-tree dropped with dew from leaves
And blossom, under heavens of happy blue.’
- Jean Ingelow (Songs with Preludes-Wedlock)
The only credit I can take for this week’s post is for the photograph you see above. My fabulous friend, Anne Casselman, made this tart for us to share as we caught up and enjoyed our ‘tea date’. She had acquired the recipe from her neighbour Sheila Jones, who also happens to be an aspiring cookbook writer. Coming in out of the rain yesterday afternoon to be received by this dessert’s wafting aroma was sublime….. and just wait until you taste it. Pears are still in season, folks. Besides, this dessert is easy to make and sure to impress. Try it, I dare you.
Anne’s Thin Pear Tart
Dough:
2 oz cream cheese
2 oz unsalted butter, softened
1/2 c all purpose flour
4 T sugar
1/8 t salt
Preheat oven to 400*, with the rack placed in the centre. Line a cookie sheet with parchment paper. Combine cream cheese and butter in a food processor. Add flour, sugar and salt. Process until combined. Turn dough out onto prepared cookie sheet. With lightly floured fingers, pat dough out into a flat 8″ circle.
Filling:
1 Bosc or Red Bartlett pear
1 T brandy (Anne used port instead- just as good)
1 T freshly squeezed lemon juice
3 T crumbled blue cheese
1/8 t ground cinnamon
2 T sugar + 1 1/2 T for sprinkles
In a medium bowl, combine 2 T sugar, lemon juice and brandy. Halve pear lengthwise. Core, leaving the skin on. Cut lengthwise into 1/4″ thick slices. Transfer the pears to the lemon juice mixture and coat well (but gently). Lift pears from the liquid and arrange lengthwise around the border of the dough, overlapping slightly. Arrange remaining slices in centre.
Sprinkle tart with crumbled blue cheese, then with remaining 1 1/2 T sugar. Lastly, sprinkle with cinnamon.
Bake 25-30 minutes, until golden brown. Serve warm or at room temperature- alone, or with whipped cream. Yum!
