Pear Tart With Blue Cheese and Honey

Warm Pear and Blue Cheese Tart

When you bite into a pear, you really know what time of year it is.

I use three different varieties of pears, with different shapes and colors, for this pear tart recipe. It tastes delicious in the same way that peanut brittle tastes delicious. The pear and the honey are sweet, and the blue cheese is salty.–Tyler Florence

LC Sweetly Salty Sipping Note

Despite the slight savory note from the blue cheese, this pear tart sits squarely on the sweet side of things. Not to be confused with a cheese course prior to a meal, it’s lovely as a last course afterwards—most especially alongside a generous pour of tawny port.

Pear Tart With Blue Cheese and Honey Recipe

  • Quick Glance
  • 25 M
  • 1 H
  • Serves 6 to 8


  • 1 sheet frozen puff pastry
  • 1/2 pound blanched almonds
  • 1/4 cup sugar
  • 4 pears, unpeeled, stemmed and thinly sliced
  • Honey for drizzling
  • 2 to 4 ounces blue cheese
  • 1 egg white, beaten with a small drizzle of water


  • 1. Preheat the oven to 400°F (204°C).
  • 2. Turn a baking sheet upside down. Cut the sheet of puff pastry in half lengthwise to create two rectangles. Place one of the pastry rectangles on the overturned baking sheet. Save the other rectangle for another use (or a second tart). Use a pairing knife to score a line around the perimeter of the rectangle about 1 inch from the edge to make a border. Use a fork to poke holes inside the border so that the dough will remain flat as it cooks while the border will puff to create a lip for the tart.
  • 3. Combine the almonds, sugar, and 1/2 tablespoon of water in a food processor and grind to a paste. Spread the paste over just the portion of the puff pastry inside the border. Arrange the pear slices over the almond paste. Drizzle with the honey and crumble the blue cheese over the top.
  • 4. Lightly brush the border with the egg and bake until the pastry is puffed and golden brown, 25 to 30 minutes. Let cool slightly before cutting into squares.
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Recipe Testers Reviews

This Warm Pear Tart with Blue Cheese and Honey was a delight to make and eat! The tart looked professional, and I took it to the table on a wooden board and cut it there in front of guests. The tang of the blue cheese with the sweetness of the pears and honey were a delicious combination.This recipe will stay around for a long time!

Whenever I’d seen Tyler Florence over the years, I found myself nodding in agreement as I watched him prepare a dish. Something about his cooking style or sensibility really resonated with me. Sadly, I’d never taken the time to cook one of his recipes, so I was excited to give this one a whirl to see if his goods lived up to my impression of him. I’m happy to report that the answer to that question is a resounding yes. It probably helped that this style of dessert is among my favorites, combining a fresh seasonal fruit with a savory component, and serving it up in a simple, yet elegant manner. Not being a fan (at all) of marzipan, the idea of the almond paste concerned me going in, but Tyler’s version is much less sweet than I feared, and the rustic texture makes a fine bed for the succulent pears. For my tart, I used three red Bartletts and three green Bartlett pears, alternating them to highlight the difference in their skin color. I was fortunate to have some Darfour puff pastry in my freezer, and some Papillon Roquefort to round out the field. What I like most about this recipe is how quickly it comes together to yield a truly special treat. This is a dessert I would serve for any occasion, and found my hands-on prep time to be only 25 minutes. The resulting tart was not just beautiful, but delicious, a sweet-salty umami bomb of a dessert. Everyone at my table, even those not fans of blue cheese, devoured their slice and went back for more. A twist on this recipe that I may try one day would be to make the tart without the blue cheese, but then make a blue cheese ice cream to serve with it….oh my. Nice to finally meet you, Tyler.

I've made this tart several times and if you like blue cheese, you'll like this tart. I used my favorite Roquefort (Société) and several different types of pear. When you cut the pastry, make certain that you don't cut all the way through, just score it. (I made that mistake the first time but it worked out fine.) I would also suggest that you pay close attention the the time, as the pastry may brown quickly with the use of egg wash. I like to make the tart half size, which is just perfect for the 2 of us.

A wonderful fall dessert that will thrill your family and guests. A delicious way to serve up fresh pears complemented by blue cheese and local honey, this is a dessert that you will make again.


  1. Just gorgeous! I love blue cheese…and adore puff pastry. This is one spectacular tart that has my name all over it. Just perfect for the holidays!

  2. I am so making this tart – and pears aren’t even in season here in Australia! I will have to substitute a milder blue cheese or a strong brie as I’m not terrifically keen on blue cheese, but I’m dead sure that will still work very well. What an inspired idea.

    1. Swell, Amanda! You know, I’m not keen on blue cheese at all either, but I do find a mild gorgonzola dolce to be more than tolerable with a drizzle of honey, and I’m thinking you and I would love this tart when made with a dolce…whatever cheese you try, please report back and let us know!

  3. First, what is the size of the *sheet* of puff pastry? I think this varies. I did not cut mine in half and it still could not take the volume of ingredients. And 4 oz of blue, really? Way too strong — maybe it was my blue… but definitely next time, not so much. I think I only used 2 oz. The concept is good and I will use it again, tho not sure about the cheese, whether I bake with it or crumble it on as the tart comes from the oven. I was wanting a sorbet or palate cleanser with mine… maybe a not too sweet but definitely cold cranberry? Pomegranate? Lemon balm?

    1. You’re right, Pamela, the size of the puff pastry sheet will vary depending on the brand or the recipe that you use. As with many recipes, I think personal preference comes into play here. Based on our testers’ results, we actually already halved the amount of the ingredients from the original recipe, if you can believe that, and our testers found that amount to work. But please do try it again with a spare hand, and perhaps rely on a mild, dare I say almost sweet, gorgonzola dolce. And absolutely, I can see a pear sorbet being quite lovely with this…

  4. I made this tart for guests and they are still raving about it! Fantastic recipe and one of my key go-to recipes when I need something great.

  5. Love the combination of flavors, and the recipe is really simple and chic – just perfect! Thank you for sharing!
    I will try to make it with fig honey. I think the flavor is even more mysterious and rich than honey honey, especially when combined with cheese.. :)
    Best regards!

    1. Our pleasure, beawelter! And you’re of course right, that fig honey is going to be phenomenal here. Any complexly flavored honey would be, but I’m partial to figs…. Thanks so much for taking the time to let us know how much you liked it. Look forward to hearing which recipe you make next from the site!

  6. Made this beauty for a luncheon today. It was easy, looks beautiful, and is a taste sensation. I used lavender honey, and just one kind of pear, and it was delicious. It has just the right balance of sweet and salty, and all in a delightful puff pastry. I followed the recipe and it turned out just as expected, very similar to the posted photo. It was a big hit!!

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