This Golden Pear and Honey Ricotta Tart is such a great, quick dessert. Flaky puff pastry, creamy ricotta filling, and sweet, caramelized pears. With a dusting of cinnamon, a hint of honey, and crunchy walnuts, it’s as elegant as it is simple to make.
The pears add a beautiful pop of color, and the ricotta and honey make it both creamy and sweet. Serve it with a scoop of vanilla ice cream on top. Your guests will be begging for seconds.
Ricotta Cheese
Ricotta cheese is a great ingredient to use in this tart because it has a creamy, smooth texture that pairs really well with the sweet and tender golden pears. It also helps to add richness and flavor to the tart filling. Plus, the ricotta is a good source of protein and calcium, so… I guess we’re saying that this is healthy… ish. 
Golden Pears
Golden pears, also known as Bartlett pears, are a type of pear have a sweet, juicy flesh and yellow-green skin. They are one of the most popular varieties of pears, and I love using them in cooking and baking because of their versatility and delicious flavor.
101 Guide to Succeeding with the Tart
- Keep puff pastry cold: For the best puff, make sure your pastry is chilled before baking.
- Even pear slices: Ensure the pears are cut evenly for consistent cooking.
- Watch the baking time: Oven temperatures vary, so check the tarts often to avoid over-baking.
- Honey drizzle tip: Drizzling warm honey after baking adds a glossy finish and deepens the flavor.
How to Make Honey Ricotta Pear Tart with Walnuts
Preheat Oven:
Preheat the oven to 400°F (205°C).
Prepare the Ricotta Filling:
In a medium bowl, mix together the ricotta, cinnamon, sugar, and 2 tsp honey.
Set aside.
Prepare the Pears:
Slice the pears thinly, discarding the stems and seeds.
Toss the slices in lemon juice to prevent browning.
Prepare the Puff Pastry:
Roll out the puff pastry into a 12” x 16” rectangle. Place on a parchment-lined baking sheet.
Score a ½-inch border around the pastry using a knife (don’t cut through).
Assemble the Tart:
Spread the ricotta mixture evenly within the scored border.
Layer the pear slices over the ricotta, slightly overlapping.
Dot with cubes of butter and sprinkle the walnuts over the top.
Dust and Bake:
Lightly brush the borders with water and dust them generously with granulated sugar.
Bake for 25 minutes, then add the remaining 1 tsp honey over the pears and bake for another 10-15 minutes, or until the pastry is golden and puffed.
Garnish and Serve:
Once out of the oven, sprinkle lemon zest on top.
Let the tart cool for 10 minutes before serving.
Recipe Notes
- Ricotta Substitute: If you prefer, mascarpone can be used – makes it a richer filling.
- Pastry Puff Tip: Ensure the puff pastry stays cold before baking for maximum puff.
- Pear Variety: Bartlett or Anjou pears work best for their natural sweetness and moisture content.
Honey Ricotta Pear Tart with Walnuts
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
Description
Flaky puff pastry, creamy ricotta filling, and sweet, caramelized pears. With a dusting of cinnamon, a hint of honey, and crunchy walnuts, it’s as elegant as it is simple to make.
Ingredients
1 1/2 cups (345 g) ricotta cheese
1 1/2 tsp ground cinnamon
1 1/2 tbsp granulated sugar, plus more for dusting
3 tsp honey
3 pears, thinly sliced (about 1/4-inch thick)
1 sheet puff pastry, 12” x 16” (or roll out two sheets combined)
2 tbsp butter, diced into small cubes
3/4 cup (85 g) walnuts, roughly chopped
1 tsp lemon zest
1 tbsp lemon juice (for coating pears)
Instructions
Preheat Oven:
Preheat the oven to 400°F (205°C).
Prepare the Ricotta Filling:
In a medium bowl, mix together the ricotta, cinnamon, sugar, and 2 tsp honey.
Set aside.
Prepare the Pears:
Slice the pears thinly, discarding the stems and seeds.
Toss the slices in lemon juice to prevent browning.
Prepare the Puff Pastry:
Roll out the puff pastry into a 12” x 16” rectangle. Place on a parchment-lined baking sheet.
Score a ½-inch border around the pastry using a knife (don’t cut through).
Assemble the Tart:
Spread the ricotta mixture evenly within the scored border.
Layer the pear slices over the ricotta, slightly overlapping.
Dot with cubes of butter and sprinkle the walnuts over the top.
Dust and Bake:
Lightly brush the borders with water and dust them generously with granulated sugar.
Bake for 25 minutes, then add the remaining 1 tsp honey over the pears and bake for another 10-15 minutes, or until the pastry is golden and puffed.
Garnish and Serve:
Once out of the oven, sprinkle lemon zest on top.
Let the tart cool for 10 minutes before serving.
Notes
Substitute nuts: Walnuts add crunch, but pecans or almonds are great alternatives.
Dairy alternative: For a lighter option, try using ricotta made from sheep’s or goat’s milk.
Serving suggestion: Top with a scoop of vanilla ice cream.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian American
Nutrition
- Serving Size: 150g
- Calories: 430
- Sugar: 18g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
So simple yet elegant! This tart is a keeper. I added a drizzle of caramel sauce at the end—wow! Extra decadence!
Delicious! I swapped ricotta for mascarpone like you suggested, and it worked perfectly. The caramelized pears were a dream.
This dessert was delicious!
I am actually looking to make some turnovers and I ended just making this and it was fantastic :)
I was recently given some micro-climate honey from a beekeeper friend of mine, and I’ve been looking for a way to showcase it. This was absolutely perfect!
I love desserts like this-the honey-pear combination is great. Made it this morning and it tastes fantastic.
Looks delicious, can’t wait to try this. I’m thinking this would be amazing with figs too – they’re about to come into season where I am!