Hazelnut, Pear, & Blue Cheese Tart
April 16, 2017
"This is not an overly sweet tart. If you don't have a rectangular tart pan (I don't), you can use a 9 inch round tart pan. If you are scared of the blue cheese flavor, go with a milder Gorgonzola Dulce."
- Serving Size: 1 (109.2 g)
- Calories 308.9
- Total Fat - 16.4 g
- Saturated Fat - 4 g
- Cholesterol - 34.7 mg
- Sodium - 186.7 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 2.8 g
- Sugars - 22.3 g
- Protein - 4.4 g
- Calcium - 43.8 mg
- Iron - 1.4 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.1 mg
Place the oven rack in the lower third of the oven. Preheat the oven to 375°.
Place 2 tablespoons hazelnuts in a small bowl. Set aside. Place the remaining hazelnuts and sugar into a food processor. Process until finely ground. Add butter, salt, and egg. Process until a smooth paste forms.
Gently roll pie dough into a 16 x 12 inch rectangle, cutting dough and gently pinchin seams as needed to crease the shape. Place the dough into a 14 x 4 1/2 inch removale bottom metal tart pan lightly coated with baking spray. Gently press the dough against the bottom and sides of the pan. Spread the hazelnut mixture evenly over the bottom of the dough.
Bake at 375° for 20 mitnutes or until lightly browned. Remove from the oven. Sprinkle the blue cheese over the top.
Gently toss the pears with the lemon juice. Arrange the pear slices over the cheese. Bake at 375° for 25 minutes or until the pears are tender when pierced with the tip of a knife. Remove from the oven.
Place the jelly and 1 teaspoon of water in a microwave safe bowl; microwave at high for 1 minute or until the mixture boils. Brush the top of the tart with the jelly mixture, sprinkle with the remaining 2 tablespoons hazelnuts.
Cool completely on a wire rack before slicing.
Tips & Variations
- Tart pan with removable bottom
- Baking spray with flour