Cheddar Cheese and Pear Tart

Cheddar Cheese Crust:
1/2 cup vegetable shortening
1 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon granulated sugar
1 cup (4 ounces) shredded Wisconsin Sharp Cheddar cheese
4 to 6 teaspoons very cold water

 

Filling and Topping:
4 ounces melted butter
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup (4 ounces) shredded Wisconsin Sharp Cheddar cheese
1 3/4 pounds firm, but ripe pears
Juice of 1 lemon

 

Three Berry Sauce:
Blueberry, strawberry, and raspberry purees

Lightly sweetened whipped cream

1. For Crust: Process crust ingredients until ball forms. Refrigerate one hour or until firm enough to roll. Fit into tart pan. Patching is okay.
2. Bake at 400°F (205°C) for 10 minutes, with pie weights. Remove weights and bake until golden and crisp. Cool.
3. For Filling and Topping: Mix together butter, flour, sugar, salt and cheese with pastry blender until crumbly.
4. Peel, core and cut pears into 3/4 to 1-inch slices. Arrange in baked shell, overlapping very closely together in single layer around inside of crust. Mound a swirl of slices in center. Sprinkle cheese mixture over pears.
5. Place onto baking sheet and bake at 400°F (205°C) for 35 to 40 minutes until pears are tender and crumbles are brown. Serve warm.
6. For Three Berry Sauce: Combine equal parts blueberry, strawberry and raspberry purees and sweeten, to taste.
7. To serve: Place circle of sauce on bottom of plate. Place slice of tart in center of plate, and top with a dollop of lightly sweetened whipped cream.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.