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Cheddar Cheese and Pear Tart

Servings: 10-12


For Cheddar Cheese Crust:
1/2 cup vegetable shortening
1 cup flour
1/8 teaspoon salt
1/8 teaspoon sugar
1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
4 to 6 teaspoons very cold water

For Filling and Topping:
4 ounces melted butter
1 cup flour
1/2 cup sugar
1/4 teaspoon salt
1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
1 3/4 pound firm, but ripe pears
Juice of 1 lemon
Blueberry, strawberry, and raspberry purees
Whipped cream

Cooking Directions:

For crust: Process crust ingredients until ball forms. Refrigerate one hour or until firm enough to roll. Fit into tart pan. Patching is okay. Bake at 400°F for 10 minutes, with pie weights. Remove weights and bake until golden and crisp. Cool.

For Filling and topping: Mix together butter, flour, sugar, salt and cheese with pastry blender until crumbly. Peel, core and cut pears into 3/4 to 1-inch slices. Arrange in baked shell, overlapping very closely together in single layer around inside of crust. Mound a swirl of slices in center. Sprinkle cheese mixture over pears. Place onto baking sheet and bake at 400°F for 35 to 40 minutes until pears are tender and crumbles are brown. Serve warm.

For three berry sauce: Combine equal parts blueberry, strawberry and raspberry purees and sweeten, to taste.

To serve: Place circle of sauce on bottom of plate. Place slice of tart in center of plate, and top with a dollop of lightly sweetened whipped cream.

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