Caramelized Pears and Blue Cheese Tarts

Method11 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Line a baking tray with baking paper.

2. 2

   Step 2: Cut the thawed pastry sheet into four equal squares and transfer them to the tray. Press the knife straight down through the pastry rather than dragging it, to keep the cut edges open for rising.

   Uses 1 thawed puff pastry sheet, 25 × 25 cm / 10 × 10 inches

3. 3

   Step 3: Score a border about 1.5 cm / ⅔ inch inside each pastry square. Cut deeply enough to mark the border, but do not cut right through.

   Uses Four pastry squares

4. 4

   Step 4: Quarter the two pears and remove the cores. Cut each quarter into three or four slices.

   Uses 2 pears

5. 5

   Step 5: Put the sliced pears, butter (2 tbsp), brown sugar (⅓ cup) and pinch of salt in a small frying pan or saucepan over medium-high heat. Cook for about 5 minutes, stirring occasionally, until the pears soften and their juice mixes with the butter and sugar to form a syrup.

   Soften pears and form syrup · 5 minUses Sliced cored pears · 2 tbsp unsalted butter · ⅓ cup brown sugar, lightly packed · 1 pinch salt

6. 6

   Step 6: Set the pears and syrup aside to cool for 5 minutes. Meanwhile, brush the pastry borders with the beaten egg. Keep egg wash off the outside cut edges so the pastry can rise.

   Cool pear topping · 5 minUses Softened pears and their syrup · Four scored pastry squares · Beaten egg for brushing the pastry borders

7. 7

   Step 7: Pile the cooled pears onto the four pastry squares, keeping them inside the scored borders. Drizzle a little of the syrup over the pears and reserve the rest for serving.

   Uses Four egg-washed pastry squares · Cooled softened pear slices · Some pear syrup for the tart filling

8. 8

   Step 8: Bake the tarts for an initial 15–20 minutes, checking from 15 minutes, until the pastry is risen and nearly deep golden. The complete bake, including the walnut stage, takes about 20–25 minutes.

   Initial pear-tart bake · 15 minUses Four assembled pear tarts

9. 9

   Step 9: Scatter the chopped walnuts (3 tbsp) onto a free part of the tray and bake for about 5 minutes more, until the walnuts are toasted and the pastry is deep golden and cooked through. Remove the walnuts earlier if they brown before the pastry is ready.

   Finish baking and toast walnuts · 5 minUses Nearly baked pear tarts · 3 tbsp walnuts, roughly chopped

10. 10

    Step 10: Remove the tray from the oven. Let the four tarts cool for 5 minutes and keep the toasted walnuts aside for topping.

    Rest baked tarts · 5 minUses Four baked pear tarts · Toasted walnuts

11. 11

    Step 11: Top the warm tarts with the crumbled blue cheese (⅓–½ cup) and toasted walnuts. Drizzle over the reserved pear syrup and serve immediately, with a little thick Greek yogurt on the side if desired.

    Uses Four rested pear tarts · ⅓–½ cup crumbled blue cheese · Toasted walnuts for topping · Reserved pear syrup for serving · Thick Greek yogurt, optional, to serve