Caramelized Pear Tart with Gorgonzola

January 28, 2017

Caramelized Pear Tart with Gorgonzola - Recipe

Try this for a fun sweet/savory appetizer, or serve on the side with a salad at a luncheon or shower. This Caramelized Pear Tart with Gorgonzola has a corn meal crust! It reminds me of the flavors I might find on a cheese board. The crust has a whole grain corn flavor and is the vehicle for the fruit and cheese, playing the role of a cracker or biscotti. The coconut flour adds body, flavor, and protein. The sweet pears have been caramelized and act as the fruit component which contrasts with the flavor of the gorgonzola partially melted on top.

This is an easy crust to make too! Mix it by hand and press it in the pans by hand. There is no rolling involved. While the crust is baking, make the filling. A quick trip under the broiler and you are done!

Caramelized Pear Tart with Gorgonzola

(Makes 4 (4 1/2-inch) Tarts)

Crust

1/2 c. Corn Meal

1/2 c. Brown Rice Flour

1 T. Coconut Flour

2 T. Tapioca Flour
2 tsp. Sugar

1/2 tsp. Salt

5 T. Butter

1 Egg

2 T. Water

Filling

4 Pears pealed and sliced

1 1/2 tsp. Tapioca Flour

1/4 c. Butter

1/4 c. Organic Coconut Palm Sugar or Brown Sugar

1/2 c. Gorgonzola Cheese Crumbles

For the Crust

Grease 4 (4 1/2-inch) tart pans. One kind is metal with a removable bottom, which is easier to take out of the pan. I also have stoneware pans, where I usually serve the tart in the pan. Combine the dry ingredients. Cut the butter into the mixture and work with your fingers to incorporate well. Mix the egg in with a fork. Add the water 1 tablespoon at a time. Bring together with your hands to form a ball, then flatten into a disk.

Preheat the oven to 350 degrees Fahrenheit. Divide dough into 4 sections.

For each section, roll the dough with your hands to form a ball, then flatten into a little disk. Place the disks into the pans and press from the center outward, towards the edges and up the sides to form the crust. Use your thumbs at the end to pat it smooth.

Bake 20-25 minutes. The crust will pull away from the sides slightly. Remove from the oven and let cool to set. While they bake and cool, make the filling.

For the Filling and Assembly

Toss the pears with the tapioca flour in a bowl and set aside. Melt the butter in a sauce pan on medium-low heat and add the sugar. Stir a minute or two till it starts to simmer. Add pears to the pan. Stir till the sugar is melted and the liquid is thickened and glossy.

Distribute the caramelized pears onto the 4 crusts, then sprinkle 2 tablespoons gorgonzola cheese over the top of each pan. Turn the broiler on high and broil the tarts until the cheese just begins to melt (1-2 minutes).

Remove from the oven, let sit a minute or two, and (wearing gloves if necessary) take them out of the tart pans if the bottoms are removable. Serve warm as an appetizer or for lunch with a salad.