Description
Elegant puff pastry tarts topped with delicate pear roses, caramelized to perfection and drizzled with spicy-sweet hot honey for a stunning dessert or brunch treat.
Ingredients
Scale
For the Crust:
- 2 ripe but firm pears (such as Bosc or Anjou)
- 1 sheet frozen puff pastry, thawed
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 cup hot honey (store-bought or homemade with honey and red pepper flakes)
- 1 tablespoon lemon juice
- Powdered sugar for dusting (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Core the pears and slice them very thinly lengthwise using a mandoline or sharp knife. Toss pear slices with lemon juice to prevent browning.
- In a small bowl, mix granulated sugar and cinnamon. Brush each pear slice lightly with melted butter, then sprinkle with the cinnamon-sugar mixture.
- Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness. Cut into 4-6 rectangles or circles and place on the prepared baking sheet. Arrange the pear slices in overlapping rows on each pastry piece, forming a rose-like pattern.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the pears are caramelized and tender. Remove from oven and let cool slightly.
- Drizzle each tart generously with hot honey just before serving. Dust with powdered sugar if desired. Serve warm.
Notes
You can customize the seasonings to taste.