When I was in Italy a couple years ago, my mouth watered every morning as I passed by all the pastry displays at the local coffee shops. No matter where I went, there were these insanely amazing looking pear tarts that immediately got my attention. I left Italy and forgot all about them.
About a month ago, our work put on an evening dinner where we had the awesome opportunity to work with a local chef to create our meal. The dessert was an apple tart which immediately took me back to my pastry case drooling days. For the longest time, I thought tarts were on the challenging side to make. I mean, they look so incredible, right? Turns out, that isn’t really the case if you buy some great store bought butter puff pastry and fresh local produce and honey. I used Manitoba’s own Wendell Estate Honey for this recipe.
This tart is so fantastic. From start to finish, it took me 20 minutes. It’s the perfect dessert for dinner parties and, quite frankly, breakfast! You can use any fruit you want for these tarts. I just happen to fancy pears a lot. The puff pastry turns out flaky and soft. The cinnamon and sweetness from the pears give this dessert a nice, warmth. And that honey….yum.
Cut 1 sheet of puff pastry into four squares.
Place onto parchment lined baking sheet.
In a medium bowl, combine sliced pears, cinnamon and nutmeg.
Toss until coated.
Place sliced pears onto puff pastry, alternating directions, leaving 3/4 of an inch of the edge exposed.
Combine melted butter and vanilla bean (or extract).
Gently brush butter mixture over the exposed edges and pear slices.
Bake in a 400F oven for 15 minutes, or until the edges are puffed up and golden brown.
Cool for a few minutes on the baking sheet.
Slowly drizzle honey over the tart.
Allow tart to cool completely on a wire rack, or serve immediately.
Absolutely incredible.
Enjoy!
- 1 sheet puff pastry, thawed
- 3 bartlett pears, thinly sliced
- 1 tbsp unsalted butter, melted
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- Seeds from 1 vanilla pod, or 1 tsp vanilla
- Honey, to taste
- Cut 1 sheet of puff pastry into four squares. If your puff pastry doesn't come with parchment paper, roll and cut on a floured surface.
- Place squares onto parchment paper-lined baking sheet.
- In a medium bowl, combine sliced pears, cinnamon and nutmeg. Toss until coated.
- Place sliced pears onto puff pastry, alternating directions, leaving 3/4 of an inch of the edge exposed.
- Combine melted butter and vanilla bean (or extract).
- Gently brush butter mixture over the exposed edges and pear slices.
- Bake in a 400F oven for 15 minutes, or until the edges are puffed up and golden brown.
- Cool for a few minutes on the baking sheet.
- Slowly drizzle honey over the tart.
- Allow tart to cool completely on a wire rack, or serve immediately.
- Enjoy!