---------- exported from cookworks for meal-master, v7.0
      title: pear and roquefort tart
 categories: french
   servings: 8
       2 c  flour
       1 c  unsalted butter
       1 t  salt
     1/2 c  water
       8 ea bartlett  pear halves
       2 c  blue cheese
 combine flour and salt on a pastry board or in a large bowl cut in butter
 to the size of small peas 
 make a well in the center and pour in half of the water toss and cut in
 the water until well mixed 
 additional water may be added until dough holds together do not knead
 form into a cake, wrap in plastic, and chill 
 rollout and cut into 9-inch circles 
 arrange pear slices onto the prepared dough circles fold-up the edges of
 the dough around the pears 
 bake @ 400 degrees for 10-12 minutes, until crust is golden sprinkle with
 frumbled cheese 
 bake @ 400 degrees for 5 minutes 
 remove from oven
 serve hot