The classical pear and blue cheese pairing is reimagined here by Luke Tipping, who dresses the fruit up in a tarte tatin to serve alongside an unadulterated piece of Gorgonzola. Traditionally this dish would be served as a pre-dessert course, as a perfect segue between savoury and sweet and hot and cool dishes.
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Peel and cut the pears into 6 thick rounds and scoop out the core with a melon baller, or cut out with a small pastry cutter
6 Williams pears
Roll out the puff pastry to a thickness of 1/2cm on a lightly floured surface and cut into 6 x 9cm rounds, slightly larger than the ramekins
500g of puff pastry
plain flour, for dusting
To make the caramel, place the butter and sugar in a medium pan and place over a medium-high heat. Cook until the butter melts and the mixture starts to bubble. Add the pear slices and cook until the caramel turns a deep amber colour. Remove from the heat and leave to cool
150g of unsalted butter
150g of caster sugar
Arrange the pears in the ramekins and gently lower the puff pastry discs over the pears. Tuck the edges of the pastry down into the sides of the ramekin to cover the edges
Cook in an oven at 200°C/gas mark 6 for 20-25 minutes until the pastry is golden brown and crisp. Remove from the oven and leave to cool for a few minutes
To serve, carefully turn out the tarts onto plates and cut the Gorgonzola into 6 equally-sized portions. Serve each tart alongside a portion of Gorgonzola
180g of Gorgonzola dolce latte
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