Thursday is National Pie Day
While I love the sweet pies from Yoder’s, and my son’s infamous apple pie, I also love savory tarts.
Ingredients
2/3 cup chopped hazelnuts toasted and divided
1/2 cup sugar
2 Tablespoons unsalted butter
1/8 teaspoon salt
1 large egg
1/2 package pillsbury pie dough
Baking spray with flour
2 Tablespoons crumbled bleu cheese
2 bartlett pears cut lengthwise into 1/8 inch thick slices
2 teaspoons fresh lemon juice
2 Tablespoons apple jelly or guava jelly
1 teaspoon water
Directions
- Preheat oven to 375. Place 2 Tablespoons hazelnuts in small bowl and set aside. Place remaining nuts and sugar in a food processor, grind finely Add butter. Salt and eggs process until smooth paste forms Gently roll pie dough to rectangle or fit n tart pan.
- Lightly coat with flour and Pam. Spread hazelnut mixture over bottom. Bake in lower third of oven at 375 for 20 minutes until browned. Remove from oven sprinkle with bleu cheese. Gently toss pears with lemon juice. Arrange pear slices on top Bake at 375 for 25 minutes. Remove from oven. Place jelly and water in microwave for one minute. Brush top of tart with jelly and remaining hazelnuts. Cool completely before slicing. Serve with baby field green salad.
