Pear Tart with Goat Cheese and Port
Show: Emeril Live
Episode: Harvest Time
Rate This RecipeRead users' reviews (3)
- Recipe categories: Fruit, Pear, Apricot, Cheese, Sugar,
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Total Reviews: 3
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By anhchiquita
chula vista, CA
on December 21, 2010
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I made this last October. I got great reviews from my guests, and it was so, so easy to make. enjoy
By lcurry_10084483
Ann Arbor, MI
on January 19, 2009
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I am so sick of baked brie with fruit, so I was immediately interested when I saw this recipe. I made it with red currant preserves since I couldn't find fresh currants, and it was still delicious. This is a great dish to entertain with, and the flavors are elegant and sophisticated!
By robpat_8051581
Burnsville, NC
on November 02, 2008
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Once I tried this recipe, I have made it several times. Now I make sure I have Ruby Port on hand at all times. I especially like this because there is not too much sugar. Have made it only with apples rather than pears, golden raisins rather than currants. Used goat cheese as recipe calls for, but will try sometime with cream cheese. A change I made was to add an egg yolk to the cheese mixture, I think it was a good addition. Then I use the egg white to brush on the edge of the pastry. Also did not cut the pasty into a circle, instead used the rectangle shape and crimped the edges. Best served warm. Served at several dinner parties, everyone loves it, this is a Keeper!