Pear and dolcelatte tarts
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 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
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.