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
- 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.
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.