Yes, I make desserts and bake for a living. I think the most commonly asked question I get is “What do you love to make for yourself?” That is probably the hardest thing to answer. Although I love what I do, you do get tired of things after a while. I mean, I do not want to eat the same thing day in and day out. Since I am dealing with sweets and desserts all day I crave something other than that when it comes to a dessert I make for myself. I personally like when the sweet borders the savory for a dessert. There was a restaurant in Phoenix that I loved to go to for brunch. I had gotten to know the chef there and we became big fans of one another’s work. When I was there one day he offered me something special he was working on, a scone with roasted pear and blue cheese. I was channeling that delicious scone when I created this dessert from the local pears I got from the farmer’s market this week. I personally think this would even make a great appetizer besides a dessert.
Pear Tart with Gorgonzola Sauce
3 Pears (peeled, cored and sliced)
3 tbsp Brown sugar
2 tbsp Honey
2 tbsp Butter
½ batch of Pate Brise (chilled and rolled into a ball)
¼ cup Gorgonzola
¾ cup Half and Half
1 tsp Flour
1 tsp Vanilla Extract
Pinch of Sea Salt and Black Pepper
Pinch of Nutmeg (freshly grated)
¼ cup Pistachios (chopped)
First, pre-heat your oven to 375 degrees. Roll out your Pate Brise evenly (if possible) to about a 10 – 11 inch circle. You can trim if needed dough if needed if not perfectly round. Place your rolled out dough on a baking sheet.
Next, sprinkle your brown sugar evenly over your dough leaving a 1- 1 ½ inch border bare. With your sliced pears layer them around in a circle evenly, overlapping where needed. Drizzle the honey over the pear slices and cut up 1 tbsp of butter and scatter over the top of it all. Fold the rim of your dough over the edge of your filling and place into your pre-heated oven. Bake about 30 – 40 minutes or until golden and bubbly.
Meanwhile, while your tart is cooling start your Gorgonzola sauce. Heat a sauté pan over medium heat. Melt your remaining butter and sprinkle with flour. Keep stirring, because your flour and butter will become one and simmer together. Add in your nutmeg, salt and pepper at this point. With a whisk, stir in your half and half and once it simmers add in the vanilla and your Gorgonzola. Keep whisking until cheese is melted and the sauce is thickened.
Finally, to plate your tart- drizzle a plate with as much of the Gorgonzola sauce as liked. Place a slice of your tart on the sauced plate and sprinkle with your chopped pistachios. Enjoy!