Cheddar-Pear Tart

Cheddar-Pear Tart

prep time

minutes
cook time

minute
servings
8

Ingredients











Cooking Instructions

1

Puree raspberries in a blender. Pour into a wire sieve placed over a bowl to remove seeds. Add port wine to raspberry juice. Chill. Line a round 8x2-inch tart or quiche pan with removable bottom with 2 cups of the shredded cheddar. Chill. In a large bowl, toss pear slices with lemon juice. Place pears in cheddar-lined pan. Chill.


2

In a medium bowl, combine flour, sugar and remaining 1 cup shredded cheddar. Cut in butter. Sprinkle over pears. Place tart on middle oven rack with a baking sheet placed on lower oven rack. Bake at 400°F for 50 to 60 minutes until top is well-browned. Cool on wire rack. Place on serving platter. Remove sides of pan. Cut into wedges and serve with raspberry-port wine sauce.


Ingredients











Cooking Instructions

1

Puree raspberries in a blender. Pour into a wire sieve placed over a bowl to remove seeds. Add port wine to raspberry juice. Chill. Line a round 8x2-inch tart or quiche pan with removable bottom with 2 cups of the shredded cheddar. Chill. In a large bowl, toss pear slices with lemon juice. Place pears in cheddar-lined pan. Chill.


2

In a medium bowl, combine flour, sugar and remaining 1 cup shredded cheddar. Cut in butter. Sprinkle over pears. Place tart on middle oven rack with a baking sheet placed on lower oven rack. Bake at 400°F for 50 to 60 minutes until top is well-browned. Cool on wire rack. Place on serving platter. Remove sides of pan. Cut into wedges and serve with raspberry-port wine sauce.


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Tagged in: Cheddar Dessert

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