Pascal Rigo's Goat Cheese Tart with Pears (Tarte au Chevre avec des Poires)

Ingredients

  • 4 ounces firmly packed goat cheese, room temperature
  • 6 ounces firmly packed cream cheese, room temperature
  • 1/4 cup sugar
  • 2 teaspoons heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated orange zest
  • 1 extra-large egg yolk
  • 1 extra-large egg white
  • 4 teaspoons sugar
  • 1 Anjou pear, quartered, cored, and thinly sliced, spritzed with fresh lemon juice
  • 1/4 cup fresh blueberries or huckleberries
  • 1 shallow 9-inch Páte Sucrée tart shell, pre-baked and cooled (recipe below)
  • Caramel Syrup (optional; recipe below)
  • 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature
  • 1 cup plus 3 tablespoons powdered sugar, sifted
  • 1/2 teaspoon sea salt
  • 2 3/4 cups all-purpose flour, sifted
  • 2 extra-large eggs, well beaten
  • 9-inch diameter shallow tart pan with 1-inch sides and removable bottom
  • parchment paper
  • 1/2 cup sugar
  • 1/3 cup boiling water
  • 1/8 cup fresh lemon juice, strained

Description

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