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Honey, Pear & Ricotta Tart

November 17, 2010

by Emily

Elizabeth and I have a soft, blog spot for our virtual “friend” (you know, since we don’t actually know each other) Reginald (!!), the master-mind behind Ceramic Canvas (cute blog name, huh?).  If you have discovered his blog and read his glorious posts, Reginald is very clearly super-charming, a huge fan of cheese, peanut butter, nutella, and puff pastry (i.e. he has stolen our hearts), and a trooper enduring his current nomadic state.  We miss him.  And I need his regularly scheduled posting to return ASAP since I am clearly stuck in the past.  And when I say past, I mean Labor Blogger Day when Liz and I first sampled this scrumptious tart.  I have been back for more three times since then and feel silly leaving such a gem of a recipe buried in that other post.  So I propose we adjust this from what Reginald calls a “summertime tart” to an “anytime tart” (so long as pears are available!) because it is just too wonderful to let go under the radar.  Enjoy!

Honey, Pear & Ricotta Tart

found at Ceramic Canvas

1 lemon
1 cup ricotta cheese
¼ teaspoon ground cinnamon
1 teaspoon granulated sugar, plus more for dusting
3 teaspoon honey
2 pears
1 puff pastry sheet
1 tablespoon butter

Preheat the oven to 400°F.

Mix together lemon juice, ricotta cheese, cinnamon, 1 teaspoon sugar, 2 teaspoons of honey until the ingredients are fully incorporated.
Cut each pear into ¼” slices. Cut a standard puff pastry sheet in half lengthwise (you should have two 10″ x 5″ sheets). With a knife, score each half sheet with a ½” border.
Staying within the pastry borders, divide and spread the ricotta mixture among the two puff pastry sheets. Layer the pear slices on top of the ricotta mix. Dot the tarts with dabs of butter.
Using your fingers, gently wet the borders of each tart and generously coat with granulated sugar.
Bake tarts for about 20 minutes until the pastry is golden and puffed, but not quite done.  Remove from oven and glaze pears with remaining honey.  Return to oven for a few more minutes.
Finish tarts off with reserved lemon zest.

Makes 2 tarts

5 Comments leave one →
  1. Mandy permalink
    November 17, 2010 10:57 am

    Sooooooooo GOOD! That picture must have been taken right before I devoured that deliciousness!!!


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