Recipes
Appetizer
,
Desert
Pear Tarts with Beemster Vlaskaas and Rosemary
Characteristics
Appetizer, Oven dish, Party, Vegetarian
Ingredients (for 4 persons)
- 1/3 cup runny honey
- 8 small sprigs of rosemary
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- Pinch of salt
- 3/4 cup cold unsalted butter in small pieces
- 2-4 tablespoons ice water
- 1 cup grated Beemster Vlaskaas
- 2 ripe dessert pears, preferably round
Materials
Preparation
In a small, heavy saucepan over low heat, combine honey and half the rosemary. Heat and stir occasionally until fragrant, about 10 minutes. Strain through a fine sieve into a bowl, discard the rosemary, and cool slightly.
Sift the flours into a bowl and add the salt. Knead the flour and butter by hand, creating a crumbly dough. Add the ice water slowly and knead until the dough is just supple. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Preheat the oven to 400°F. Grease 4 4-inch quiche or tart pans. Divide the dough into 4 equal portions, and push into the pans and up the sides. Poke holes in the bottoms, using a fork. Divide the grated Vlaskaas evenly among the pans.
Halve the pears, cutting from the top, carefully halving the stalk. Peel and remove the core, but leave the stalk intact. Cut the flesh, starting at the top, creating a fan shape and leaving the flesh attached to the stalk. Place half a pear in each pan with the cut side down, and arrange into a fan shape. Brush the pears with the rosemary honey. Place the tins on a baking pan and bake in the middle of the oven for 18-20 minutes until golden brown. When the tarts have cooled slightly, loosen the edges with a sharp knife and remove from the pans. Garnish each tart with a sprig of rosemary and serve immediately.