Pear and dolcelatte tarts
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.
- 500g block ready-rolled puff pastry
- 75g dolcelatte
- 4 tbsp mascarpone
- 2 peeled pearscored and sliced
- 1 eggbeaten to glaze
- 3 tbsp pine nuts
- from 2 sprigs thyme leaves
- runny honey
Nutrition: per serving
- kcal693
- fat47g
- carbs58.5g
- fibre1.8g
- protein12.8g
- salt1.33g
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.