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Pear and Blue Cheese Tart Recipe

Pear and Blue Cheese Tart Recipe

Learn how to make this homemade Pear and Blue Cheese Tart with buttery, flaky pastry. The best combination of sweet caramelized pears and tangy blue cheese creates an elegant appetizer or light meal. This easy baking recipe features a foolproof pastry technique perfect for entertaining.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
1 tart (8 slices)
An overhead shot of a golden-brown rectangular tart showcasing caramelized pear slices arranged in an overlapping pattern, with pockets of melted blue cheese nestled between them. The pastry edges are perfectly crimped and bronzed, with a light dusting of fresh thyme leaves adding vibrant green specks. A slice is being lifted away, revealing the flaky layers of the pastry base and the luscious pear filling. The tart sits on a rustic wooden board with a small jar of honey and a wedge of blue cheese in soft focus in the background, all bathed in warm, natural afternoon light that highlights the glistening, caramelized surface of the pears.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3-4 ripe but firm pears (about 500g), Bosc or Conference varieties preferred</li><li class="ingredients-single-item">75g blue cheese (Gorgonzola, Roquefort, or Stilton)</li><li class="ingredients-single-item">2 tbsp honey, plus extra for serving</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">2 tbsp light brown sugar</li><li class="ingredients-single-item">1 tsp fresh thyme leaves, plus extra for garnish</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">Pinch of flaky sea salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">25cm x 35cm baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a food processor (or by hand using a pastry cutter), combine the flour, salt, and sugar. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible – these butter pockets create steam when baking, resulting in delicious flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, pulsing between additions until the dough just begins to come together. You may not need all the water – stop when the dough holds together when pinched. Cold ingredients and minimal handling prevent gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently shape into a flat disc without kneading. Wrap in plastic film and refrigerate for at least 30 minutes. This resting period relaxes the gluten and solidifies the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the pears. Peel, quarter, and core them, then slice each quarter into thin slices, about 5mm thick. Heat a large frying pan over medium heat and add the butter. Once melted, add the pear slices, brown sugar, and 1 tablespoon of honey. Cook for 8-10 minutes, gently turning occasionally, until the pears are tender and caramelized. The caramelization process enhances the natural sweetness of the fruit, creating complex flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the pears from the heat and allow them to cool slightly. Stir in the fresh thyme leaves. Preheat your oven to 200°C (180°C fan/Gas 6) and line a baking tray with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the pastry from the refrigerator and roll it out on a lightly floured surface to form a rectangle approximately 30cm x 40cm, with a thickness of about 3-4mm. Don't worry if the edges are irregular – this adds to the rustic charm of the tart.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully transfer the rolled pastry to your prepared baking tray. Leaving a 5cm border around the edges, arrange the caramelized pear slices in overlapping rows across the center of the pastry. Reserve any caramel syrup from the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Crumble the blue cheese evenly over the pears, tucking some pieces between the fruit slices. The moisture content of the cheese will determine how it melts – a creamier blue cheese will spread more during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gently fold the pastry edges over the filling, pleating as needed to create a rustic border. Brush the exposed pastry with beaten egg wash, which will give your tart a beautiful golden shine.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Drizzle the remaining tablespoon of honey over the exposed pears and cheese, and sprinkle the pastry edges with a pinch of flaky sea salt to enhance all the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 30-35 minutes until the pastry is deeply golden and crisp. If you notice the pastry browning too quickly, loosely cover the edges with foil to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and allow to cool for 10 minutes on the tray before transferring to a wire rack or serving board. This resting time allows the filling to set slightly and makes slicing easier.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Just before serving, drizzle with any reserved caramel syrup from cooking the pears and scatter with additional fresh thyme leaves. Serve warm or at room temperature – the flavors will be most pronounced when not overly hot. This tart pairs wonderfully with a simple green salad for a light meal or can be served as an elegant appetizer.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pear and Blue Cheese Tart Recipe?

This tart features a buttery pastry made with flour, butter, sugar, and salt. The filling combines ripe pears, blue cheese (like Gorgonzola, Roquefort, or Stilton), honey, brown sugar, fresh thyme, and a finishing touch of flaky sea salt.

How to cook Pear and Blue Cheese Tart Recipe at home?

Learn how to cook Pear and Blue Cheese Tart by first making a flaky pastry, then caramelising pears with butter, honey and sugar. Arrange the caramelised pears on the pastry, crumble blue cheese over them, fold the pastry edges, and bake at 200°C for 30-35 minutes until golden brown and crisp. The result is an elegant balance of sweet and savoury.

Which type of pears work best for a caramelised pear tart?

Firm, ripe pears are essential for this tart. Bosc and Conference varieties are ideal as they hold their shape well during caramelisation and baking. Avoid overly soft pears that will turn mushy. The pears should be ripe enough to have developed good flavour but still firm enough to maintain structure.

Can I prepare this sweet and savoury tart in advance?

Yes! Make the pastry dough up to 2 days ahead and keep refrigerated. You can also caramelise the pears a day before. Assemble and bake the tart a few hours before serving, as it's delicious at room temperature. For best results, add the final honey drizzle and thyme garnish just before serving.

What cheeses can I substitute for blue cheese in this pastry recipe?

If blue cheese is too strong, try milder options like creamy goat cheese, brie, or mascarpone with a sprinkle of parmesan for savouriness. For a similar tangy quality without the blue mould, consider a mature cheddar or Gruyère, which melt beautifully and complement the sweet pears.

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Once melted, add the pear slices, brown sugar, and 1 tablespoon of honey. Cook for 8-10 minutes, gently turning occasionally, until the pears are tender and caramelized." }, { "@type": "HowToStep", "name": "Add thyme", "text": "Remove the pears from the heat and allow them to cool slightly. Stir in the fresh thyme leaves. Preheat your oven to 200°C (180°C fan/Gas 6) and line a baking tray with parchment paper." }, { "@type": "HowToStep", "name": "Roll pastry", "text": "Remove the pastry from the refrigerator and roll it out on a lightly floured surface to form a rectangle approximately 30cm x 40cm, with a thickness of about 3-4mm." }, { "@type": "HowToStep", "name": "Arrange pears", "text": "Carefully transfer the rolled pastry to your prepared baking tray. Leaving a 5cm border around the edges, arrange the caramelized pear slices in overlapping rows across the center of the pastry. Reserve any caramel syrup from the pan." }, { "@type": "HowToStep", "name": "Add cheese", "text": "Crumble the blue cheese evenly over the pears, tucking some pieces between the fruit slices. The moisture content of the cheese will determine how it melts – a creamier blue cheese will spread more during baking." }, { "@type": "HowToStep", "name": "Fold pastry edges", "text": "Gently fold the pastry edges over the filling, pleating as needed to create a rustic border. Brush the exposed pastry with beaten egg wash, which will give your tart a beautiful golden shine." }, { "@type": "HowToStep", "name": "Add final touches", "text": "Drizzle the remaining tablespoon of honey over the exposed pears and cheese, and sprinkle the pastry edges with a pinch of flaky sea salt to enhance all the flavors." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 30-35 minutes until the pastry is deeply golden and crisp. If you notice the pastry browning too quickly, loosely cover the edges with foil to prevent burning." }, { "@type": "HowToStep", "name": "Rest", "text": "Remove from the oven and allow to cool for 10 minutes on the tray before transferring to a wire rack or serving board." }, { "@type": "HowToStep", "name": "Serve", "text": "Just before serving, drizzle with any reserved caramel syrup from cooking the pears and scatter with additional fresh thyme leaves. Serve warm or at room temperature." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Amelia Thompson", "datePublished": "2024-04-15", "reviewBody": "This tart was absolutely stunning! The combination of sweet pears with tangy blue cheese is heavenly. I made it for a dinner party and everyone asked for the recipe. The pastry turned out perfectly flaky and buttery.", "name": "Stunning flavor combination!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Yamamoto", "datePublished": "2024-04-17", "reviewBody": "I was hesitant about the blue cheese since I'm not usually a fan, but this recipe converted me! The sweetness of the caramelized pears balances the cheese perfectly. My guests were impressed with how elegant it looked despite being relatively simple to make.", "name": "Blue cheese converts loved this!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Laurent", "datePublished": "2024-04-19", "reviewBody": "The pastry technique described in this recipe is foolproof! I've struggled with pastry before, but following these instructions gave me the flakiest, most perfect crust I've ever made. The pear and blue cheese combination is absolutely divine.", "name": "Pastry turned out incredibly flaky!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Hernandez", "datePublished": "2024-04-20", "reviewBody": "Made this for a small gathering and it was the star of the show! The detailed instructions about caramelizing the pears really paid off - they had such a complex flavor. This tart tastes like something from a high-end bakery.", "name": "Restaurant-quality results at home!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-22", "reviewBody": "This recipe strikes the perfect balance between sweet and savory. I used Bosc pears as suggested and they held their shape beautifully. The thyme adds such an elegant touch to the flavor profile. Will definitely make again for my next dinner party!", "name": "Perfect balance of sweet and savory!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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