This pear tart serves as a great option for a simplistic, rustic dessert that utilizes seasonal and local ingredients.
By Liz Barclay
Pears contain a variety of health benefits including fiber, Vitamin A, B, C, E, and promote digestive health. Paired with the ricotta, the pears provide a nice contrast between a savory and sweet against the ricotta. Local honey is used in the recipe as well. Beginning with preparation time to cooking time, this tart is a no-stress crowd pleaser that tastes wonderful and is visually stunning.
- 1 lemon
- 1 Cup (229.5 g) ricotta cheese
- 1 tsp ground cinnamon
- 1 tsp granulated sugar, plus more for dusting
- 3 tsp honey
- 2 pears
- 1 puff pastry sheet
- 1 tbsp butter
- ½ Cup (57.96) Walnuts (more if needed)
- Preheat the oven to 400?F.
- Zest about 1 teaspoon from the lemon and set it aside.
- Next, juice about 1 teaspoon of the lemon juice and also set aside.
- Mix together the lemon juice, ricotta, cinnamon, sugar, and 2 tsp of the honey together in a medium bowl and set aside.
- Cut each pear into thin slices- about a ¼ inch. Avoid and discard the stems and seeds. Coat the pears with the lemon juice to prevent them from browning.
- Cut a standard puff pastry sheet in half lengthwise (you should have two 10”x5” sheets). Then, score each half puff-pastry sheet with a ½” border, being careful not to cut all the way through!
- Divide and spread the ricotta mix between the two puff pastry sheets.
- After doing so, layer the slices of pear on top of the ricotta.
- And finally, dot with dabs of butter.
- Gently wet the borders of each tart with your fingers and generously coat the borders with a dusting of granulated sugar.
- Bake the tarts for about 10 minutes, and remove and sprinkle the ½ C of walnuts over the tart.
- Bake for another 10-15 minutes until the pastry is golden and puffed.
- Heat up the remaining 1 tsp of honey and pour over the pears.
- Finish the tarts with reserved lemon zest.
- Makes 2 tarts