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

A pear tart with blue cheese and honey finished with sliced almonds.

Pear Tart with Blue Cheese and Honey

5 / 7 votes
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.
David Leite
Servings6 to 8 servings
Calories584 kcal
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour


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


  • 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.
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Serving: 1 portionCalories: 584 kcalCarbohydrates: 52 gProtein: 14 gFat: 38 gSaturated Fat: 7 gMonounsaturated Fat: 22 gTrans Fat: 0.01 gCholesterol: 7 mgSodium: 228 mgFiber: 8 gSugar: 22 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2005 Tyler Florence. Photo © 2005 Petrina Tinslay. All rights reserved.

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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    This is a winner! Such a versatile recipe–love it as a starter but equally great as a dessert for folks who like a bit of savoury–and so easy to riff if you don’t have the exact ingredients. Thank you!

    1. You’re welcome, cosmiquescooking! From starter to dessert, we are so glad you are enjoying all the recipes potentials.

  2. 5 stars
    Is it dessert? Is it an appetizer, or a cheese course? For us it was the perfect movie time snack. I had almond meal, Bosque pears, and Gorgonzola that didn’t get used during the holiday season. Puff pastry is a freezer staple. And honey, there’s always honey! For good measure and a savoury touch, I added a little thyme. So easy. So fast. So tasty!

    1. It does look like the perfect movie snack, Gorm3sa & SousChef! We’re delighted you enjoyed it so much.

  3. I love this recipe, but made it simpler still. Spead melted butter, pears, sprinke of sug and blue cheese. Bake. You really don’t need egg wash or honey.

    1. Simple works, Deena! Love your adjustment. Many kind thanks for taking the time to share it with us and others reading this! Because who couldn’t use more simple?! And happy, happy new year to you and yours…