Pear and dolcelatte tarts

Name: Pear and dolcelatte tarts
Total time: 50 min
Yield: serves 4
Ingredients: ready-rolled puff pastry 500g block; dolcelatte 75g; mascarpone 4 tbsp; pears 2 peeled, cored and sliced; egg 1, beaten to glaze; pine nuts 3 tbsp; thyme leaves from 2 sprigs; runny honey

50 minutes
serves 4
A little effort

A modern-day dinner-party recipe. The puff pastry tart has become a classic recipe and everyone should have at least one combination up their sleeve. This one, with its pear and blue cheese filling is sure to be a winner. These individual ones make a lovely starter or a light lunch with salad.

March 25, 2015 at 3:05 pm

Ingredients

ready-rolled puff pastry 500g block
dolcelatte 75g
mascarpone 4 tbsp
pears 2 peeled, cored and sliced
egg 1, beaten to glaze
pine nuts 3 tbsp
thyme leaves from 2 sprigs
runny honey

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry then cut into 4 circles about 14cm in diameter and score a border about a finger’s-width in from the edge. Mash together the dolcelatte and mascarpone and dot inside the border. Arrange slices of pear on top and glaze the border with egg.
Step 2

Cook for 15 minutes then scatter with the pine nuts and thyme and cook for another 5-10 minutes until puffed and golden. Drizzle with a little honey before serving.