Pear and Blue Cheese Crostata With Honey and Almonds
I have found the challenging combination of pears, blue cheese and almonds, baked with honey, so particularly tempting that I have felt like immediately indulging in this so irresistible culinary frivolousness. Adapted from Lauren Bracey: "Pear and Bleu Cheese Tart, Easier than Pie"
Total Steps
5
Ingredients
19
Tools Needed
7
Ingredients
- 0 For the <a href="/8XVG37PW">Pears:</a>
- 5 <a href="/8XVG37PW">pears,</a> cored and cut into ¼ inch slices (do not peel)
- 2 tablespoon <a href="/JWK77VQF">butter</a>
- 2 tablespoon <a href="/45PQ6K4N">honey</a>
- 1 tablespoon <a href="/PCGHNLWF">lemon juice</a>
- 0 For the crust:
- 2 cup <a href="/W7LCJR7C">all-purpose flour,</a> plus more for rolling
- 3 tablespoon <a href="/GHZ654L7">sugar</a>
- 0.25 teaspoon <a href="/XBPNFKYS">salt</a>
- 1 <a href="/NPP2VV8J">Zest </a>of <a href="/NMZYZYB2">lemon</a>
- 0.75 cup cold <a href="/WDBZPYYF">unsalted butter </a>(1 ½ sticks)
- 1 <a href="/RLJKG6JT">egg yolk</a>
- 2 tablespoon <a href="/4SFH4R5G">ice water,</a> plus more as needed
- 0 For the <a href="/VRPS4PRP">tart:</a>
- 2 tablespoon <a href="/45PQ6K4N">honey</a>
- 4 ounce good quality <a href="/L2FSZB77">bleu cheese,</a> crumbled
- 0.5 cup slivered <a href="/V6D3WG47">almonds</a>
- 1 <a href="/MNYLPMP5">egg white,</a> beaten with a drizzle of cold <a href="/PXTR53Z5">water</a>
- 2 tablespoon <a href="/DVK5XFXN">turbinado sugar</a>
Instructions
Step 1
Bring 2 tablespoons butter, the pair <a href="/3JDX2Q84">slices,</a> 2 tablespoons honey and the lemon <a href="/QDWRNXYW">juice </a>in a large saucepan over medium-high <a href="/XZFHRHHF">heat,</a> <a href="/DRM2WPZ4">stirring </a>until sugar <a href="/PXKXVQTM">dissolves.</a> <a href="/H3TYV2MZ">Reduce </a><a href="/XZFHRHHF">heat </a>to medium and <a href="/GFSF4J5F">simmer </a>until pears are very <a href="/3L3754DG">tender,</a> <a href="/B52FHCF2">turning </a>occasionally, about 20-25 minutes. Let c<a href="/GZFHJC5K">ool.</a>
Step 2
Pulse together flour, sugar, <a href="/DPSVTKVY">salt </a>and lemon <a href="/VK4NCZQ8">zest </a>in the bowl of a food processor. Add butter chunks and pulse until the mixture resembles a coarse meal, then pulse in the egg. Add the water and pulse until moist clumps form. Depending on the humidity where you are, you might need to add an additional teaspoon or two of <a href="/RP8LCDPZ">ice </a>water. Spread a rectangle of plastic <a href="/X75YQJ6B">wrap </a>on your counter and dump your crust there. Gather it into a ball, then flatten the ball into a disk, <a href="/X75YQJ6B">wrap </a>in plastic and <a href="/ZSSVQ6FG">refrigerate </a>for at least 30 minutes.
Step 3
Increase the oven temperature to 450 F degrees. Sprinkle the counter with flour and <a href="/LTNN8R88">roll </a>the dough to a rough 14" round. Transfer to the back of a lightly floured cookie sheet, or to a well-seasoned <a href="/RNT367Z2">baking </a>stone. Arrange the <a href="/3JDX2Q84">sliced </a>pears in a spiral pattern, leaving a two-inch border. Drizzle with honey, scatter the bleu cheese well and sprinkle liberally with almonds.
Step 4
Brush the border with the beaten egg white and <a href="/8M4FMXQ6">fold </a>the edges up to create a rustic crust. Brush the outside with egg white and sprinkle on the turbinado sugar. <a href="/RNT367Z2">Bake </a>for 30 minutes on a <a href="/RNT367Z2">baking </a>sheet, or closer to 40 on a stone.
Step 5
<a href="/Y6MVNCHX">Serve </a><a href="/FVYNJCCW">warm </a>or at room temperature.