135 g all-purpose flour
60 g granulated sugar
½ tsp. orange zest
3 g sea salt
1.15 g baking powder
57 g unsalted butter
50 g egg, whisked lightly
194 g Tree Top Bartlett Pear Puree
1.08 g cream cheese
303 g Ricotta cheese
93 g Gorgonzola cheese
165.75 g eggs, lightly beaten
60 g granulated sugar
3 g vanilla
Maple Rosemary Pecans (recipe below)
Maple Rosemary Candied Pecans
30 g maple syrup
41 g unsalted butter
1 g sea salt
0.43 g cayenne pepper
227 g pecan halves
4.50 g fresh rosemary
Place sugar, flour, baking powder, orange zest and butter in a food
processor. Add egg slowly and blend until a smooth ball forms.
Place on floured surface and knead for 1 minute. Roll out on
well-floured surface until ¼-inch thick. Roll over rolling pin and place
in buttered and floured, fluted tart pan. Mould into the edge and set
(Makes one 10-inch tart shell bottom, or 8 small 6-inch tartlettes.)
Preheat oven to 350 F.
Place cream cheese, Gorgonzola cheese, sugar and vanilla in mixer with
paddle and blend until smooth, scraping sides frequently. Add Ricotta
and blend on low speed until smooth, again scraping sides. Add eggs as
mixing on low speed; scrape sides and incorporate, but do not over mix.
Pour mixture into prepared, dough-lined tart pan.
Place maple pecans in sequence on top leaving spaces where portions will be cut. Save remaining pecans for garnishment.
Place on center rack of oven and bake for 45 minutes. Remove from oven and place on wire rack to cool until room temperature.
Serves 8 to 10.
Maple Rosemary Candied Pecans:
Preheat oven to 300 F.
Mix half of syrup in small saucepan and heat with butter, pepper and salt. At medium heat, add pecans.
Stir gently as the pecans toast for about 2 minutes and mixture gets
sticky. Add rosemary and remaining syrup and continue cooking and
stirring for 1 minute.
Place pecans on sheet pan, separate and bake on middle rack for 8
minutes. Stir and continue cooking for additional 5 minutes. Remove from
heat and cool. Store at room temperature.
Yield: ¼ pound; 8 to 10 servings.
Remove tart from pan. Place knife in hot water bath. Cut portions and
place on plates. Garnish with fresh pear sliced into fan, crumbled
Gorgonzola cheese and additional pecans.
Yield: 8 to 10 servings per tart.