Make these pear and dolcelatte tartlets then check out our pear tarte tatin for an impressive dessert option.


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


  • 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.


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