Spice Up Your Fall with This Unforgettable Pear Blue Cheese Pecan Tart
Get ready to fall head over heels for our Pear Blue Cheese Pecan Tart—a dessert so delightful, even the leaves will want a slice! Imagine cozying up with a homemade pastry crust that’s as crisp as an autumn breeze, filled with juicy pears, tangy blue cheese, and crunchy pecans, all kissed with a sprinkle of brown sugar magic. This tart is like the pumpkin spice latte of desserts, only way more sophisticated and without the long coffee shop line. So grab your flannel, light that fall candle, and let’s get baking!
This Fall Pecan and Pear Tart is Perfect for:
- Thanksgiving dinner as a unique dessert option.
- A cozy autumn brunch with friends.
- A harvest festival or potluck.
- A fall-themed baby shower.
- A Halloween party for a sophisticated treat.
- A romantic date night by the fireplace.
- A book club meeting with a seasonal twist.
- A family gathering on a crisp Sunday afternoon.
- A Friendsgiving celebration.
- A fall wedding reception dessert table.
- Anytime you need a unique fall dessert!
Pear Blue Cheese Pecan Tart
Prep time: 30 minutes
Cook time: 45 minutes
Servings: 8
Ingredients
For the Pastry
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 8 tablespoons (115g) unsalted butter
- 1/2 teaspoon salt
- 2 1/2 tablespoons ice-cold water
For the Filling
- 4 medium pears
- 100 grams blue cheese (gorgonzola)
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 tablespoon Pumpkin pie spices
- 1/3 cup pecans
Directions
To make the pastry, start by combining the flour, sugar, and salt in a food processor.
Pulse until they are well mixed. Add the cold butter and pulse again.
Slowly pour in the ice-cold water and pulse until the dough comes together into a ball.
Shape the dough into a disk, wrap it in cling film, and refrigerate it for 1 hour.
Preheat your oven to 400 degrees Fahrenheit.
Roll out the chilled dough on a floured surface.
Place it into a 9-inch pie form and use a fork to make small holes in the pastry.
Transfer the pastry to the freezer for 15 minutes.
Blind bake the crust with pie weights (or dried beans) for 15 minutes.
Afterward, carefully remove the hot weights and return the crust to the oven to bake for an additional 5 minutes or until it turns golden brown.
Allow the crust to cool for 15 minutes.
For the filling, slice the pears and place them in a medium saucepan.
Sprinkle the brown sugar and pumpkin pie spices over the pears and add the butter.
Cook on medium heat for about 5 minutes, until the syrup thickens slightly, and the pears become soft.
Let it cool for 10 minutes.
Pour the pear filling into the baked crust, and sprinkle crumbled blue cheese and pecans on top.
Place the tart in the oven and bake for 20-25 minutes or until it turns golden.
Allow it to cool completely before slicing and serving.
FAQ
Can I use store-bought pastry crust instead of making it from scratch?
Absolutely! While homemade pastry crust adds a special touch, a high-quality store-bought crust can save time and still taste delicious.
What type of pears work best for this tart?
Bosc or Bartlett pears are ideal as they hold their shape well during baking and offer a sweet, juicy flavor that complements the blue cheese and pecans.
Can I substitute the blue cheese with another type of cheese?
Yes, if blue cheese isn’t your favorite, you can try using goat cheese or feta for a different, but equally delicious, flavor profile.
How do I store leftovers and how long will they keep?
Store any leftover tart in an airtight container in the refrigerator. It will stay fresh for up to 3 days and can be enjoyed cold or gently reheated in the oven.
Now that you know how to make this Pear Blue Cheese Pecan Tart, you might also want to check out:
- These Apple Tart Roses are Blooming with Autumn Elegance
- Apple Slices, Meet Your New BFF: Caramel Twix Apple Dip
- Fall in Love with These 49 Delectable Autumn Desserts
Pear and Pecan Tart (with Blue Cheese)
This Pear Blue Cheese Pecan Tart combines the sweet juiciness of ripe pears with the bold tang of blue cheese and the nutty crunch of pecans, all nestled in a buttery homemade pastry crust. Finished with a touch of brown sugar, it's the perfect blend of sweet and savory for any fall gathering.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 10 tablespoons (115g) unsalted butter
- 1/2 teaspoon salt
- 2 1/2 tablespoons ice-cold water
- 4 medium pears
- 100 grams blue cheese (gorgonzola)
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Pumpkin pie spices
- 1/3 cup pecans
Instructions
To make the pastry, start by combining the flour, sugar, and salt in a food processor.
Pulse until they are well mixed. Add the cold butter and pulse again.
Slowly pour in the ice-cold water and pulse until the dough comes together into a ball.
Shape the dough into a disk, wrap it in cling film, and refrigerate it for 1 hour.
Preheat your oven to 400 degrees Fahrenheit.
Roll out the chilled dough on a floured surface.
Place it into a 9-inch pie form and use a fork to make small holes in the pastry.
Transfer the pastry to the freezer for 15 minutes.
Blind bake the crust with pie weights (or dried beans) for 15 minutes.
Afterward, carefully remove the hot weights and return the crust to the oven to bake for an additional 5 minutes or until it turns golden brown.
Allow the crust to cool for 15 minutes.
For the filling, slice the pears and place them in a medium saucepan.
Sprinkle the brown sugar and pumpkin pie spices over the pears and add the butter.
Cook on medium heat for about 5 minutes, until the syrup thickens slightly, and the pears become soft.
Let it cool for 10 minutes.
Pour the pear filling into the baked crust, and sprinkle crumbled blue cheese and pecans on top.
Place the tart in the oven and bake for 20-25 minutes or until it turns golden.
Allow it to cool completely before slicing and serving.
