Mini tarts with caramelized pear, gorgonzola, and nuts - photo 1
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Mini tarts with caramelized pear, gorgonzola, and nuts

Party Recipes Appetizers 90 min Medium 77 wyświetleń ~54.11 PLN - (0)
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Description

Traditional, seasonal mini tarts combining delicate shortcrust pastry with the sweetness of caramelized pear, a creamy-salty touch of gorgonzola, and crunchy walnuts. A perfect dish for autumn-winter gatherings — impressive, aromatic, and easy to serve as a warm appetizer or at room temperature. It looks very decorative thanks to the golden slices of pear, a drizzle of honey, and sprigs of fresh thyme. Recommended to be served with a white, slightly sweet wine or cider; it also works well as a snack on cocktail tables. Flavor qualities: a sweet-caramel contrast with a distinct, slightly spicy note of blue cheese and a nutty texture.

Ingredients (13)

Servings:
8
  • Wheat flour 300 g
  • Butter 170 g
  • Powdered sugar 40 g
  • Egg 1 szt.
  • Cold water 30 ml
  • Pear 3.3 szt.
  • Brown sugar 60 g
  • Gorgonzola 150 g
  • Walnuts 80 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Honey 60 ml
  • Fresh thyme 0.3 pęczków
💰 Szacowany koszt dania: ~54.11 PLN (6.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients and tools: a glass, kitchen scale, knife, cutting board, large bowl, grater (optional), rolling pin, plastic wrap, and a mini tartlet mold (diameter 8-10 cm). Weigh 300 g of flour and sift it into a large, cool bowl. Add 40 g of powdered sugar and 3 g of salt, and mix with a wooden spoon to combine the dry ingredients.

Ingredients: Wheat flour, Powdered sugar, Salt
Use a large, cold steel or glass bowl. Sifting the flour will aerate the dough and remove lumps.
2

Cut 170 g of cold butter into small cubes (about 1 cm), and place it in a bowl with the flour. Chop the butter with a knife or rub it with your fingers quickly, until the mixture resembles coarse crumbs with visible pieces of butter the size of a pea. Do not work too long, so the butter does not start to soften.

Ingredients: Butter, Wheat flour
Use a pastry knife or two knives to chop. If you have a food processor, pulse mix 6-8 times. Work quickly, emulsifying the cold butter into the flour.
3

Make a small indentation in the center of the bowl, crack in 60 g of egg (1 piece) and pour in 30 ml of cold water. Gently mix the center with a fork until the ingredients start to combine; then quickly knead with your hands or a silicone spatula until the dough begins to hold together. Do not knead for long — the goal is to combine the ingredients with minimal warming of the butter.

Ingredients: Egg, Cold water
Use a silicone spatula or your hands. If the dough is too dry, add 5-10 ml more cold water. If it's too wet — add a tablespoon of flour.
4

Form a flat disc from the dough, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30 minutes (up to 2 hours). Chilling will allow the butter to firm up and prevent the dough from shrinking during baking.

Ingredients: Wheat flour, Butter, Egg
Chill in the upper part of the refrigerator, not in the door. If you're in a hurry, place it in the freezer for 20 minutes, but no longer than 30 minutes.

Preparation of the filling

5

Prepare the pears: wash them, dry them, cut them in half, remove the cores with a teaspoon, and slice each half into thin slices (about 3-4 mm). If the outer skin is tough or waxy, you can peel the pears before slicing. Arrange the slices on a board.

Ingredients: Pear
Use a sharp fruit knife or a mandoline set to thin slices (be careful with your fingers). Cutting evenly affects the aesthetics and even caramelization.
6

In a medium skillet, heat 20 g of butter (set aside from the amount of butter used earlier) over medium heat. Add 60 g of brown sugar and stir with a wooden spoon until the sugar begins to dissolve and forms a syrup (about 2-3 minutes). Then add the pear slices in a single layer (if necessary, do it in batches) and fry for 2-3 minutes on each side until they soften and the glaze starts to thicken. Once cooked, transfer the slices to a plate lined with paper towels to absorb the excess syrup.

Ingredients: Butter, Brown sugar, Pear
The pan should be medium-sized (about 24-26 cm) with a non-stick coating. Control the heat — too high a temperature will burn the sugar. The caramelization should be golden amber.
7

Toast the walnuts: place 80 g of walnuts in a dry pan over medium heat and toast for 3-4 minutes, shaking the pan occasionally, until you can smell the aroma and they are lightly browned. Transfer to a cutting board and chop coarsely with a knife. Toasting the nuts will enhance their flavor and make them crunchy.

Ingredients: Walnuts
Be careful not to burn them—after a moment of toasting, the nuts darken quickly. You can also toast them in an oven preheated to 170°C for 6-8 minutes.

Assembly and Baking

8

Take the dough out of the refrigerator and roll it out on a lightly floured surface to a thickness of about 3 mm. Use a rolling pin and rotate the dough to spread it evenly. Cut out circles slightly larger than the tartlet molds (about 10-12 cm) and gently line the mini tartlet pans with them, pressing against the edges and removing the excess dough with a knife. Prick the bottom with a fork several times to prevent bubbling.

Ingredients: Wheat flour, Butter, Egg
The best option is a silicone mat or a floured pastry board. If the dough sticks to the rolling pin, put it in the fridge for 5-10 minutes. Metal molds with a diameter of 8-10 cm will work best.
9

Preheat the oven to 180°C (top-bottom). Line the tart bases with baking paper and fill them with dry peas or baking weights (alternatively, use dry beans) and bake the forms for 12-14 minutes, until the edges are slightly golden. Remove the weights and paper, then bake for another 4-6 minutes to ensure the base is fully cooked and not raw.

Use the convection function only if you know how your oven behaves (reduce the temperature by 10-15°C). Weights prevent the edges from collapsing.
10

Remove the pre-baked bases and let them cool slightly (about 5 minutes). On each base, spread a thin layer of gorgonzola (about 18-20 g per tartlet — a total of 150 g evenly distributed), gently mashing the cheese with a fork to create a creamy base. Do not spread it too thin — the cheesy flavor should be noticeable.

Ingredients: Gorgonzola
Use a teaspoon or a small knife. If the gorgonzola is very hard, take it out of the fridge a few minutes earlier so that it spreads more easily.
11

On the layer of cheese, arrange slices of caramelized pear, slightly overlapping to create a fan shape. Top with coarsely chopped, toasted walnuts. Season with freshly ground pepper (2 g total for all tartlets), gently pressing down to ensure the ingredients stick to the cheese.

Ingredients: Pear, Walnuts, Black pepper
Arrange the pear slices aesthetically - this is the most important visual element. If the slices are very moist, gently pat them dry on paper before arranging.
12

Put the tarts back in the oven for 4-6 minutes at 180°C — just enough for the cheese to warm slightly and achieve a creamy consistency, and for the edges to brown a bit. Do not bake too long, so the gorgonzola doesn't completely melt.

Ingredients: Gorgonzola, Pear
Watch the tartlets for the first time — ovens vary in power. The goal is slightly warmed cheese and golden edges.

Decoration and serving

13

After removing from the oven, wait 2-3 minutes. Optionally, gently drizzle each tartlet with a teaspoon of honey (60 g divided among all). Decorate with fresh thyme leaves (1 sprig per tartlet, using 30 g of the bunch for the entire portion). Arrange on a large platter and serve warm or at room temperature.

Ingredients: Honey, Fresh thyme
If the cheese is very strong, honey will help balance the flavor. Use tweezers to precisely arrange the thyme sprigs for aesthetics.

Serving

14

Serve the tartlets on a large wooden board or a porcelain platter. Arrange them with space in between so that each piece is easily reachable. For table decoration, place small sprigs of thyme and a few halves of nuts next to the tartlets.

Ingredients: Fresh thyme, Walnuts
Use small serving spatulas so guests can help themselves to the tartlets. Serve with a lightly sweet white wine or cider.

Fun Fact

💡

Caramelizing fruits is an ancient technique that developed in European kitchens at a time when sugar was a luxury — today it creates a stunning combination of sweetness and aroma, especially with blue cheeses.

Best for

przyjęcie jesienne kolacja wigilijna w wersji przystawek spotkanie koktajlowe

Tips

🍽️ Serving

Serve on lightly warmed platters to keep the cheese creamy. It pairs well with slightly sweet white wine (riesling, gewürztraminer) or cider. Allow the tartlets to rest for 2-3 minutes after taking them out of the oven, so they won't burn your guests and the flavors can stabilize.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. Reheat in an oven preheated to 160°C for 6-8 minutes, until the cheese becomes creamy again. Do not freeze for too long — the texture of the shortcrust pastry may change after thawing.

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