Port Poached Pear and Goat Cheese tart

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Port-Glazed Grape Tarts with Pecan Crust

Categories: Pear

For tart shells

1/2 cup pecans (2 oz), lightly toasted
1/2 cup packed light brown sugar
2 cups all-purpose flour
2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt

Filling:

1/2 cup currants
4 cups ruby port
2 (4-ounce) log mild goat cheese
1/2 cup confectioners' sugar
2 teaspoon vanilla extract
3 firm-ripe pears, cored and sliced as thinly as possible
2 tablespoons apricot jam
Splash water
2 tablespoons dark brown sugar


Make tart shells:

Preheat oven to 350°F.

Pulse pecans with brown sugar in a food processor until finely ground (do not allow to become a paste). Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill in freezer until firm, about 30 minutes.

Bake tart shells in lower third of oven until golden brown, about 15 minutes. Transfer shells in pans to racks


Combine the currants and 1 cup port in a small nonreactive bowl and set aside to allow the currants to plump for at least 20 minutes.

In a food processor, or using a hand mixer, combine the goat cheese with the confectioners' sugar and the vanilla and mix until smooth. Drain the currants from the port and reserve the port. with a spoon, mix the currants and a bit of the juice into the cheese mixture.

Poach the pear slices in the remaining port, then cool, reserve the port and add to the currant port. In a small saucepan reduce the port to about 1/4 cup. Reserve the port reduction for serving.

spread the goat cheese mixture over the precooked crust, then arrange the pear slices evenly over the goat cheese, overlapping the slices to form a fanned out pattern. Combine the apricot jam with a small amount of water; in a small saucepan or in the microwave, melt the jam. Brush the tart with the apricot jam and sprinkle with the dark brown sugar.

Cook an addition 12 minutes, then let cool before serving. Drizzle with port reduction and serve. Best room temperature or slightly warm