Total Time
Prep 30 mins
Cook 30 mins

I actually haven't had the time to try this recipe yet, but I bet it's really decadent and just totally yummy so I'm posting it here just in case it gets lost in my piles of magazines.

Ingredients Nutrition


  1. Peel pears. Rub peeled pears with the cut side of half a lemon.
  2. Combine water, sugar,and remaining lemons in a large saucepan. Bring to a boil and cook for 5 minutes to dissolve the sugar.
  3. Carefully drop in pears. Simmer and poach pears just until tender (about 20 minutes).
  4. Remove pears and place in a bowl to cool. Preheat oven to 425°F.
  5. Roll out half the puff pastry on a floured surface just until it's large enough to cut out two 4 inch rounds. Repeat with remaining half of puff pastry, discarding scraps.
  6. Place pastry rounds on baking sheet and top each with cheese.
  7. Thinly slice pears and fan over cheese.
  8. Sprinkle with demerara sugar.
  9. Bake in the centre of the preheated oven for 12 to 15 minutes or until pastry is golden and cheese is bubbling. Remove to a rack to slightly cool.
  10. Whip cream and 1 tablespoon sugar ina bowl with an electric mixer until stiff peaks form.
  11. Stir in plain yogurt until blended.
  12. To serve, sprinkle warm tarts with walnuts and a dollop of whipped cream.
Most Helpful

As I was hunting for a savory tart and not a dessert, I opted to use this recipe as a guide and work out the details as I went. I omitted all the sugar and just did a basic pastry dough recipe, cooked it weighted for about 10-15 minutes. I then topped the baked crust with 2 thinnly sliced pears, a small bulb of fennel that I sliced very thinly, then sauted it for about 5 minutes. Then topped it with a good quality blue cheese (I used Maytag). In a 350 oven for 15 minutes until cheese was melted and beginning to brown. Perfect, in my less than humble opinion. Not so much a review as a redo...

brianandgreg September 09, 2012