This is one of Jack’s specialties – good for fall when our domestic pears come in, or in the spring when argentine pears populate our market.
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- ½ cup butter cut into ½” chunks
- 1 egg
For tart filling
- ¼ lbs. Goat cheese
- ½ cup sugar
- ½ cup heavy cream
- 1 egg
- ¼ teaspoon vanilla extract
- 3 large Bartlett pears peeled, cored, and sliced transversely.
- 2 tablespoons sugar (to sprinkle on the pears)
Pre-heat oven to 375 degrees
Directions for pastry
- Place all ingredients into food processor. Pulse until contents form a ball.
- Allow to rest for 30 minutes in refrigerator.
- Roll out on a floured surface and place into 11” tart pan with removable bottom.
Directions for filling
- In a bowl, whisk together first 5 ingredients until a smooth paste forms.
- Spread over bottom of prepared tart pastry.
- Arrange pears, so that the top of the pears all join in the middle. The tart will appear as though it has 6 elongated pears on it.
- Sprinkle the 2 tablespoons sugar on top before baking
- Bake, until crust is golden between 45 and 50 minutes.
Notes: Cooling time is optional. The tart is delicious either warm or cold. Slice into 6 slices and serve. A bit of whipped cream as garnish is a good addition!