Pear and dolcelatte tarts

  • 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.



  • 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


  • 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.

Nutritional Information

  • Kcals 693
  • Fat 47g
  • Carbs 58.5g
  • Fibre 1.8g
  • Protein 12.8g
  • Salt 1.33g