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Cheddar-Pear Tart

Servings: 8


For Raspberry-Port Wine Sauce:
1 package (10 ounces) frozen, sweetened raspberries, thawed
3 tablespoons port wine

2 cups (8 ounces) Wisconsin aged cheddar cheese, shredded and divided
4 large pears (1 3/4 pounds), peeled, cored and sliced
2 tablespoons fresh lemon juice

For Cheddar Streusel:
1 cup flour
1/2 cup sugar
1/4 cup butter, melted

Cooking Directions:

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.

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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