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Saturday, December 1, 2012

Asian Pear Tartlets with a Spiced Port ReductionMakes about 9 (2 1/2” tartlets)
Ingredients:spiced port reduction:
  • 1 1/2 cups port wine
  • 1/4 cup granulated sugar
  • 1 cinnamon stick
  • 2 star anise
  • 5 whole cloves
  • 1 ripe Asian pear, thinly sliced into half moon-like strips (can substitute with pear of your choice)
  • 4 ounces bleu cheese softened (can substitute goat cheese if desired)
  • 1 tablespoon heavy cream
  • pinch cracked black pepper
  • 1 sheet frozen puff pastry, thawed

1. Preheat oven to 400°F.
2. For spiced port reduction: Place all ingredients into a small pot and stir together. Simmer over medium-low to medium heat until the sugar dissolves and the mixture has reduced by one third. Set aside and allow reduction to cool.
3. For the tartlets: In a small mixing bowl combine the bleu cheese, cream and black pepper. Mix together with the back of a fork until the mixture is nice and creamy.
4. Cut out 2-2 1/2” inch circles of puff pastry with a circle cutter (or you can just cut your sheet into 9 squares).
5. Spread a small amount of the bleu cheese mixture over each piece of puff pastry, leaving a 1/4 boarder around each one.
6. Lay a few slices of pears over each schmear of bleu cheese spread and place each tartlet onto a parchment lined baking sheet.
7. Bake tartlets for about 17-22 minutes or until golden brown. Drizzle each tart with the port reduction and serve.


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