Ingredients Jump to Instructions ↓

  1. Raspberry-Port Wine Sauce:

  2. 1 (10-ounce) package frozen, sweetened raspberries, thawed

  3. 3 tablespoons port wine Tart:

  4. 2 cups (8 ounces) shredded Wisconsin aged cheddar cheese - divided use

  5. 4 large pears (1 3/4 pounds), peeled, cored and sliced

  6. 2 tablespoons fresh lemon juice Cheddar Streusel:

  7. 1 cup all-purpose flour

  8. 1/2 cup granulated sugar

  9. 1/4 cup butter, melted

Instructions Jump to Ingredients ↑

  1. For Raspberry-Port Wine Sauce: Puree raspberries in a blender. Pour into a wire sieve placed over a bowl to remove seeds. Add port wine to raspberry juice. Chill.

  2. For Tart: Line a round 8x2-inch tart or quiche pan with removable bottom with 2 cups of the shredded cheddar cheese. Chill.

  3. In a large bowl, toss pear slices with lemon juice. Place pears in cheddar-lined pan. Chill.

  4. In a medium bowl, combine flour, sugar and remaining 1 cup shredded cheddar. Cut in butter. Sprinkle over pears.

  5. Place tart on middle oven rack with a baking sheet placed on lower oven rack.

  6. Bake at 400°F (205°C) for 50 to 60 minutes until top is well-browned.

  7. Cool on wire rack. Place on serving platter. Remove sides of pan.

  8. Cut into wedges and serve with raspberry-port wine sauce.


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