Pear-Walnut-Blue Cheese Pie
50 g blue cheese
300 g flour
100 g butter
1,2 dl water
1,5 dl milk
salt and pepper
1) Base: Mix flour and salt. Cut the cold butter into small pieces and add to flour with your fingers. Add water and mix to a smooth dough. Form a ball and cool it for an hour. Roll out in a form (if you have dough left, put it in the freezer for another use) and prick a few times with a fork. Bake at to 200 degrees preheated oven for 15 mins.
2) Filling: Slice pears into thin stripes, cut cheese and walnuts into pieces and put everything on the base. Mix well eggs, milk, some pepper and salt and pour on top of everything. Bake for about 15 mins until top is golden brown.
200 g butter
1 dl / 120 g honey
4,5 dl / 270g flour
1,5 tsp baking powder
1 tbsp vanilla sugar
Put on oven to 250 degree C. Beat your butter about a minute until smooth and creamy, then add in your honey and beat until combined. Add in your eggs, one at a time. Peal and mash pears to have approx. 200 g and add together with vanilla sugar to mixture. Mix flour and baking powder and add both to the mixture. Fill in muffin forms and bake for about 15 mins (check with a knitting needle – if nothing sticks onto the needle they’re done).
10 pearsfinger-thick ginger slice
1 package citric acid
Wash and slice pears and grate the ginger. Put in a pot. Add citric acid and spices and let simmer for about 20 mins. Fill in sterilised jars (cook jars in water for 10 mins).
1 kg pears
1 cinnamon stick
2 vanilla sticks (or vanilla sugar)
Cut pears into pieces, add cinnamon and vanilla stick and simmer for 10 mins. Eat straight away or put in a box and freeze for later use.
Source: Teresa with idea from Theres
French Pear Tart
175 g flour
85 g chilled butter
1 egg yolk
30 g caster sugar
50 g almond flour
2 tbsp jam (whatever you like) or maple syrup
Cut the butter into small pieces and add them to the flour. Rub the butter into the flour with you fingers until the mixture looks like breadcrumbs. Add 30 g of the caster sugar. Beat the egg yolk and mix into the mixture. Add as much water as to be able to make a ball of dough. Put in fridge for 30 mins.
Turn on the oven to 200 degrees Celsius. Take out the cores of the pears and slice them (until 300 g). Cook over a low heat until pears are soft.
Roll out the dough to a greased baking form, prick it with a fork and bake for 10 mins.
Mix the cooked pears with the almond flour and add it on top of the pastry. Slice another 2-3 pears into thin slices and add them on top of the cooked pears. Mix jam with little water or use maple syrup to brush it over the sliced pears. Bake for 30 mins.
Soure: Teresa with the help of Little Round the World Cookbook
Pear Crumble Pie