Pear and Goat Cheese Tart | Bret's Table

Name: Pear and Goat Cheese Tart | Bret's Table
Ingredients: 1 ?cups (7.5 ounces) all-purpose flour; 2 tablespoons sugar; ¼ teaspoon salt; 8 tablespoons (4 ounces) unsalted butter, cut into small pieces; 3 to 4 tablespoons cold water; 8 ounces fresh goat cheese, at room temperature; 3 tablespoons sugar; 2 large eggs, room temperature; ¾ teaspoon vanilla; ¼ – ? cup pine nuts; 3 medium-sized pears (about 1 pound), preferably Comice or ripe Bosc, peeled, cored, and sliced ¼-inch thick; 3 tablespoons unsalted butter, melted; 1 ½ teaspoons large-granule decorative sugar, or use regular sugar

bretstable.com

This recipe is from Laura Werlin’s, “The All American Cheese and Wine Book”. I realize the book as been out for a couple of years, but I continue to use it as a reference when pairing recipes I...

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Ingredients

1 ?cups (7.5 ounces) all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
8 tablespoons (4 ounces) unsalted butter, cut into small pieces
3 to 4 tablespoons cold water
8 ounces fresh goat cheese, at room temperature
3 tablespoons sugar
2 large eggs, room temperature
¾ teaspoon vanilla
¼ – ? cup pine nuts
3 medium-sized pears (about 1 pound), preferably Comice or ripe Bosc, peeled, cored, and sliced ¼-inch thick
3 tablespoons unsalted butter, melted
1 ½ teaspoons large-granule decorative sugar, or use regular sugar