These elegant puff pastry tarts have adelicious cream cheese filling topped with thinly sliced pearsand chopped hazelnuts with a light drizzle of sage honey.
Recipe: Pear Cheese Tartswith Honey and Hazelnuts
1 (17.3-ounce) package frozen puff pastry
Remove puff pastry from freezer 30 minutesbefore using.
Preheat oven to 400°F (205°C).
Cut pear into thin slices.
In small bowl, combine pear, 1 tablespoonlemon juice and 1 tablespoon honey.
Reserve another 1 tablespoon honey ina small heatproof bowl.
Use a mixer to beat the cream cheese untilsmooth. Scrape down the sides and add the honey, flour and lemonzest. Mix until smooth. Add the eggs, scrape down the sides againand mix until very smooth.
Spray a muffin tin with baking spray.
Cut half of the pastry sheets into 9 squares.Carefully fit 1 square into each muffin cup. Fill each cup with2 tablespoons cheese mixture.
Fan 3 or 4 slices of pear (cutting tofit, if necessary) over each cup and sprinkle with 1 teaspoonhazelnuts. Freeze 10 to 15 minutes to firm pastry.
Bake cold tarts until pastry is lightlybrowned and cheese is puffed, about 20 minutes.
Cut 9 more pastry squares and repeat fillingand baking.
Microwave reserved honey 5 seconds onHigh and drizzle tarts with warm honey.
Let tarts sit 10 to 15 minutes beforeserving or refrigerate and reheat in a 350°F (175°C)oven for 10 minutes.
1 pear, cored and quartered
1 lemon, zested and juiced
1/2 cup plus 2 tablespoons sage honey – divided use
1 (8-ounce) package cream cheese, softened
2 tablespoons all-purpose flour
2 large eggs
1/2 cup chopped hazelnuts
Makes 18 tarts.
Nutritional Infomation Not Provided.
Recipe and photograph provided courtesyof National Honey Board.
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