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.
Pear Tart with Blue Cheese and Honey
- Quick Glance
- 25 M
- 1 H
- Serves 6 to 8
Preheat the oven to 400°F (204°C).
Turn a baking sheet upside down. Cut the sheet of puff pastry in half lengthwise to create 2 rectangles. Place 1 of the pastry rectangles on the overturned baking sheet. Save the other rectangle for another use or a second pear tart.
Use a paring knife to score a line almost but all the way completely through the pastry about 1 inch from the edge of the rectangle to make a border. Use a fork to poke holes within that line so the dough will remain flat as it bakes while the border will puff to create a border for the tart.
Combine the almonds, sugar, and water in a food processor and grind to a paste. Spread the paste over the puff pastry.
Arrange the pear slices over the almond paste. Drizzle with the honey and crumble the blue cheese over the top. Lightly brush the pastry border with the egg.
Bake until the pastry is puffed and golden brown, 25 to 30 minutes. Let cool slightly before cutting into squares. Originally published December 2, 2011.
Pear Tart With Blue Cheese and Honey and Bacon
If you’re the “more is more” sorta person, crumble a few slices of cooked bacon atop the tart just before serving.
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.