I so love the flavor of our spiced, wine-poached pears with a little cheese, it made me imagine them in this savory-sweet tart, with goat’s cheese, rosemary, honey and a little salt and pepper. Giving credit where due: the filling was inspired by one used in a pie created by Ron Silver and Jen Bervin of Bubby’s Homemade Pies (although theirs had no pears.) LRF’s recipe for poached pears makes an ample dozen—enough for you to enjoy the pears on their own and bake into this tart. (Note: the tart pan dimensions I mention in this recipe are for tart pans obtainable at Sur la Table.)
Makes two tarts, (I like to make one long and skinny: 14 x 4 1/2 inches and the other, a wide rectangle: 11 1/2 x 8)
Tart Crust Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 2 1/2 tsp sugar
- 1 cup ice cold butter (2 sticks)
- 4 to 5 Tbsp cold cream or evaporated milk
- 2 Tbsp very, very finely-minced fresh rosemary
Rosemary Honey Cream Filling Ingredients
- 1 large log (10 – 11 ounces goat cheese)
- 3 egg yolks
- 1/3 cup local, or best-quality honey (I like to use Breitsamer Rapsflower Blossom Honey)
- 2 Tbsp fresh rosemary, finely minced
- 3/4 cup heavy cream
- freshly cracked salt and pepper
Wine Poached Pears Ingredients
- Make crust: Sift flour, salt and sugar together. Cut in butter until mixture resembles wet sand with some pea-sized bits. Add cold milk 1 Tbsp at a time (using only as much as is needed), stirring with a fork until dough holds together when lightly pressed.
- Spread counter with two overlapping sheets of plastic wrap; deposit dough (which will still be in pieces and crumbs) onto the wrap. Pulling the four corners of the wrap up, use the wrap to pull the dough together, pressing and shaping it into a ball. Open the plastic and divide the dough ball in half. Flatten each half into a rectangle. Wrap each rectangle in plastic and refrigerate while you make the filling. (Try to chill the dough at least 1 hour.)
- Prebake tart crust: Preheat oven to 375. Once the dough has chilled properly, roll each rectangle out and fit into tart pan. Fill tart crusts with parchment and pie weights or raw beans and bake 30 minutes until crust is beginning to brown at the edges. Remove the parchment and weights; continue baking another 6 minutes. Remove tart pans to a cooling rack. Leave oven on at 375 degrees.
- Make tart filling: In the bowl of a stand mixer fitted with paddle attachment, whip cheese with cream on low speed. Drizzle in honey. Add remaining ingredients.
- Assemble and bake: Divide filling between the two tart shells. Remove 5 wine-poached pears from poaching liquid and blot dry. Slice each pear into four pieces, lengthwise. Remove seeds and stem. Slice each pear quarter thinly and shingle the slices in rows over the cheese filling in each tart. Place tarts on half-sheet pan. Place in oven. Bake at 375 for 30 to 35 minutes until filling is just set in the middle. Cool tarts on cooling rack for 1 hour. Serve.