Pear, Port and Saga Tart

Pear, Port, and Saga Blue Tart

Instructions

In a very deep saucepan combine the red wine, the Port, the sugar, the peppercorns, and the cloves, bring the liquid to a simmer, stirring, and cook the syrup over moderate heat for 5 minutes. Add the pears, simmer the mixture, turning the pears, for 10 to 20 minutes, or until the pears are just tender, and let the pears cool in the syrup. The pears may be prepared 1 day ahead, kept covered and chilled in the syrup, and returned to room temperature.

Roll out the dough ¼ inch thick on a floured surface and fit it into a 9-inch round tart pan with a removable fluted rim. Prick the shell all over with a fork and freeze it for at least 1 hour. The tart shell may be made 1 day ahead and kept covered and frozen. Line the shell with wax paper and fill the paper with the rice. Bake the shell in the lower third of a preheated 400° F. oven for 15 minutes, remove the rice and paper carefully, and bake the shell for 5 minutes more, or until it is pale golden. Remove the shell from the pan and let it cool on a rack.

Transfer the pears with a slotted spoon to a plate, strain the syrup, returning it to the saucepan, and reduce it over moderately high heat to about ¼ cup. Brush the pears with the glaze, halve them, and slice them lengthwise on the diagonal, leaving a few slices attached to one of the stems for the center of the tart. Arrange the slices in a circle on the tart shell, overlapping them, and fan the attached slices in the center to simulate a pear. In a small saucepan combine the apricot jam with 2 tablespoons water and cook the mixture over low heat, stirring, until the jam is melted. Strain the mixture into a small bowl and brush the tart with it. Garnish the tart with the mint sprig and serve it with the whipped cream if desired.

Saga Blue Pastry

Instructions

In a bowl blend the flour, the sugar, the butter, and the Saga blue until the mixture resembles coarse meal and stir in 2 tablespoons ice water, or enough to form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly, re-form it into a ball, and flatten the ball slightly. Chill the dough, dusted with flour and wrapped in wax paper, for at least 2 hours or overnight.