Pear & Apple Gorgonzola Tart with Frangelico & Balsamic Reduction
I cheated a little bit b/c I also had a package of some cresent roll dough, so that would become my crust...my husband loved it...in fact, he commented on the crust saying it was so flaky and tender. When I told him it was refrigerated cresent rolls, he said, "Why would you ever make it from scratch again!"
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- 1 pkg
- refrigerated crescent rolls
- 8 Tbsp
- unsalted butter cut in 8 pieces
- 1 c
- chopped apples
- 1 c
- chopped pears
- 1/3 c
- 1/4 c
- 2 1/4 c
- fresh pears cored & slice thinly lengthwise
- 3/4 c
- 1 Tbsp
- ground cinnamon
- 8 oz
- crumbled gorgonzola
1. Spray tart pan with cooking spray. Sprinkle some flour on a surface and on a rolling pin. Roll out thin the slices of the dough and place into the tart pan shaping up the sides and into the curves of the pan and on the bottom of the pan.
2In medium saucepan over medium heat, combine chopped pears, apples, frangelico and water. Cook for 5-7 minutes. Drain off liquid--about 1/2 cup. This will be used for the reduction sauce.
3Scoop some of the chopped apple/pear mixture over the dough. Combine the sugar & cinnamon. Sprinkle about half of the sugar/cinammon mixture over the apples/pears. Then layer (overlapping) fresh thinly sliced pears. Sprinkle the remaining sugar mixture. Add some of the crumbled gorgonzola on top of the fresh pears. Top with with several slices of butter.
4Bake in pre-heated 375 oven. COVER surface of tart loosely with foil for about 18 minutes. Remove foil and turn to broil just to make the top golden brown. Remove tart from oven and let rest for about 15 minutes.
1/2 cup apple/pear juice (that was reserved)
1/2 cup blueberry juice
1/3 cup frangelico
1/3 cup balsamic
REDUCTION SAUCE: Combine into small saucepan and bring to boil for about 7 minutes. Reduce heat to simmer boil for another 12-15 minutes. Remove from heat. Liquid should reduce to about half its volume and thicken. Use as drizzle for serving.