Aside from the step of blind baking the crust, this tart comes together very easily. I used red pears to boost the color for presentation but any variety will do.
If you would like to add some nutty crunch to the recipe, a scattering of a 1/2 a cup of chopped raw walnut pieces over the top before baking would do the trick.
Pear Camembert Sage Tart
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 tablespoons cold unsalted butter place in the freezer for 10-15 minutes
- 1/3 cup water
- 1/4 cup fresh sage leaves loosely packed
- 3 pears
- 2 teaspoons freshly squeezed lemon juice
- 9 ounces camembert cheese
- 1 cup sour cream
- 4 tablespoons apple cider
- 2 large eggs
- Freshly ground black pepper.
Instructions
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Whisk together the flour and 1/2 teaspoon of salt.
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Grate the butter into the bowl. Add 1/3 cup water.
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Knead together and form into a ball. If the dough seems too floury and is not coming together, add water one tablespoon at a time, until you have a flakey, yet pliable dough.
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Wrap the dough in plastic cling film and chill for 30 minutes.
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Grease an 11" tart or pie pan.
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Preheat the oven to 350F.
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Roll the dough out into a circle. Transfer to the pan.
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Crimp the dough around the edges of the pan.
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Use a fork to poke holes in the bottom of the crust.
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Cover the bottom of the crust with baking or parchment paper and evenly distribute pie weights on top. If you do not have pie weights, place a smaller-sized pan on top of the parchment paper.
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Bake for 15 minutes and let cool. Keep the oven o at 350F.
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Cut the sage leaves into thin ribbons.
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Halve and core the pears. Cut each half into slices lengthwise, about 4-5 pieces from each half.
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Toss them with the freshly squeezed lemon juice.
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Slice the rind off the cheese. Discard and dice the cheese into small pieces.
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Whisk together the sour cream, cider, and eggs.
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Whisk in the sage leaves and season with salt and pepper.
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Remove the pie weights and the baking paper from the blind-baked pie crust.
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Evenly distribute the pear and camembert into the bottom of the tart.
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Pour the wet ingredients over the top.
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Bake for 50-55 minutes or until the top becomes golden brown.
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Let cool for 5-10 minutes before serving.
2 comments
Ah, this is beautiful, Lora! But a main or a dessert? I think this would make a gorgeous buffet dish so could be eaten as a savory or as a sweet. What a perfect way to use up cheese!
As good as that cheese fondue sounded, there is no way I wouldn't have left some room to partake in the chocolate fountain! Glad your NYeve gathering was a hit. This pear and Camembert tart looks delicious!