Pear Tart With Stilton And Pistachios
In this elegant and flavorful recipe, tender poached pears are nestled atop golden-brown puff pastry rectangles, then adorned with tangy Stilton and crunchy pistachios. A drizzle of rich red wine syrup adds a luxurious touch, making this dish a sophisticated addition to any dining table.
— Constant Cookbook
Ingredients
- 125g/4½oz puff pastry
- 2 pears
- 500ml/18fl oz red wine
- 85g/3oz caster sugar
- 2 tbsp blackcurrant liqueur
- 1 cinnamon
- 1 clove
- 1 dried red chilli
- 150g/5½oz Stilton
- 60g/2¼oz pistachios
- baby salad leaves
- olive oil
- lemon juice
- sea salt and freshly ground black pepper
- pistachio oil
Instructions
- Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/â in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles.
- Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool.
- Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry.
- Return the cooking liquid to the pan and boil quickly until the liquid is syrupy.
- Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of olive oil.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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