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.

Ingredients:

For pastry

1. 1 ½ cups all-purpose flour
2. ¼ cup sugar
3. ½ cup butter cut into ½” chunks
4. 1 egg

For tart filling

1. ¼ lbs. Goat cheese
2. ½ cup sugar
3. ½ cup heavy cream
4. 1 egg
5. ¼ teaspoon vanilla extract
6. 3 large Bartlett pears peeled, cored, and sliced transversely.
7. 2 tablespoons sugar (to sprinkle on the pears)

Pre-heat oven to 375 degrees

Directions for pastry

1. Place all ingredients into food processor. Pulse until contents form a ball.
2. Allow to rest for 30 minutes in refrigerator.
3. Roll out on a floured surface and place into 11” tart pan with removable bottom.

Directions for filling

1. In a bowl, whisk together first 5 ingredients until a smooth paste forms.
2. Spread over bottom of prepared tart pastry.
3. 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.
4. Sprinkle the 2 tablespoons sugar on top before baking
5. 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!