Instructions

1. Cut the butter into cubes and let it soften at room temperature for 10-15 minutes.
   
2. Sift the flour into a large bowl, add the salt, and mix well.
   
3. Add the softened butter and rub it into the flour with your hands until the mixture resembles coarse crumbs.
   
4. Add the water and knead until a smooth dough forms. Shape it into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
   
5. Roll out the dough to a thickness of 3-4 mm with a rolling pin or pasta machine.
   
6. Cut out circles from the dough that are larger in diameter than the bottom of the tartlet molds. The diameter of each circle should equal the diameter of the mold bottom plus twice the height of the mold.
   
7. Press the dough into the tartlet molds and prick the bottoms with a fork.
   
8. Place the molds in the refrigerator for at least 30 minutes (or even better, for a couple of hours).
   
9. Preheat the oven to 200°C/400°F (180°C/350°F for a convection oven).
   
10. Transfer the tartlets directly from the refrigerator to the preheated oven and bake for 15-20 minutes, until golden.
    
11. When the tartlets are baked, remove them from the oven and allowthem to cool in the molds.
    
12. While the tartlets are cooling, wash, peel, and core the pears. Slice them thinly.
    
13. Lower the oven temperature to 160°C/320°F (140°C/280°F for a convection oven).
    
14. Place the gorgonzola in the center of each tartlet and arrange the pear slices around it.
    
15. Bake for about 10 minutes, until the cheese melts and the pears soften slightly.