This pear tart with blue cheese and honey is made with thinly sliced pears layered on puff pastry and embellished with crumbled blue cheese and a drizzle of honey. A magnificent appetizer, cheese course, or even a vegetarian main dish.
This pear tart with blue cheese and honey, despite the salty savory touch from the blue cheese, 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.–Renee Schettler Rossi
Pear Tart With Blue Cheese and Honey
- Quick Glance
- 25 M
- 1 H
- Serves 6 to 8
IngredientsEmail Grocery List
Recipe Testers Reviews
This 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!
I've made this pear 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 to 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.
This pear tart is 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.
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 this version is much less sweet than I feared, and the rustic texture makes a fine bed for the succulent pears.
I used 3 red Bartletts and 3 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.