I have really been enjoying the pear and gorgozola flavour combination lately and when I came across a tart using it in a recent edition of Food & Drink magazine, it immediately caught my attention. Another reason that I was looking forward to making this tart was that it has a more traditional tart shell. Although the puff pastry and phyllo dough tarts that I have been making lately are quick and easy and always good, I was kind of missing the fluted edge tarts. Speaking of the crust, it is an all butter crust where some of the flour

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