Ingredients
4 (10cm x 10cm) squares puff pastry
40g walnuts, toasted & rubbed
140g unsalted butter
720g pears, cored & sliced into 2cm pieces
1/3 cup (80ml) Maggie Beer Verjuice
80g Maggie Beer Bold Blue
1 tbspn chervil sprigs
4 (10cm x 10cm) squares puff pastry
40g walnuts, toasted & rubbed
140g unsalted butter
720g pears, cored & sliced into 2cm pieces
1/3 cup (80ml) Maggie Beer Verjuice
80g Maggie Beer Bold Blue
1 tbspn chervil sprigs
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Methods
Prep time: 15 mins / Cook time: 10 mins.
METHOD
1
Preheat a fan forced oven to 220°C.
2
Place the puff pastry squares onto a lined baking tray, using a sharp knife make a cut half way through the pastry 1 centimetre in from the edges, place into the fridge for 15 minutes to keep the pastry cold.
3
Meanwhile, lightly rub off any skins from the walnuts and toast them in the oven to your liking and set aside.
4
Place the chilled pastry into the preheated oven and bake for 15 minutes or until golden brown, remove from the oven and set aside, leaving the oven on.
5
Meanwhile, place a large non stick fry pan over a medium high heat, add the butter and heat until nut brown, then add the pears and cook for approximately 5 minutes or until caramelised and cooked through. Deglaze with Verjuice and cook for a further 1 minute or until most of the Verjuice has evaporated. Remove from the heat.
6
Divide the pears between the 4 pastry bases, dot the blue cheese on top of the pear, then return to the oven for 1 to 2 mins just to warm the cheese through.
7
To serve, place the tarts onto a plate or platter, sprinkle with walnuts and chervil, serve warm.
Note: Our delicious range of Cheeses are available in store only.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 15 mins / Cook time: 10 mins.
METHOD
1
Preheat a fan forced oven to 220°C.
2
Place the puff pastry squares onto a lined baking tray, using a sharp knife make a cut half way through the pastry 1 centimetre in from the edges, place into the fridge for 15 minutes to keep the pastry cold.
3
Meanwhile, lightly rub off any skins from the walnuts and toast them in the oven to your liking and set aside.
4
Place the chilled pastry into the preheated oven and bake for 15 minutes or until golden brown, remove from the oven and set aside, leaving the oven on.
5
Meanwhile, place a large non stick fry pan over a medium high heat, add the butter and heat until nut brown, then add the pears and cook for approximately 5 minutes or until caramelised and cooked through. Deglaze with Verjuice and cook for a further 1 minute or until most of the Verjuice has evaporated. Remove from the heat.
6
Divide the pears between the 4 pastry bases, dot the blue cheese on top of the pear, then return to the oven for 1 to 2 mins just to warm the cheese through.
7
To serve, place the tarts onto a plate or platter, sprinkle with walnuts and chervil, serve warm.
Note: Our delicious range of Cheeses are available in store only.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 375mL
$9.95
Appetiser
Vegetarian
