Cranberry Pear Puff Pastry Tart with Rosemary Honey
Buttery, flaky puff pastry topped with ruby cranberries, tender-sliced pear, and pockets of creamy blue cheese creates a lively mix of crunchy, juicy, and creamy textures. A glossy rosemary-honey drizzle and a whisper of lemon brighten each bite and add festive color — perfect for passing around at winter gatherings.
Swap ingredients easily depending on pantry availability: use goat cheese or mascarpone instead of blue cheese for a milder flavor, or substitute dried cranberries rehydrated in hot water and a splash of lemon if fresh cranberries aren't available. For a nutty crunch, sprinkle toasted pistachios or walnuts just before serving. A light dusting of coarse sugar before baking adds an attractive sparkle.
Serve warm or at room temperature as a Christmas appetizer, holiday brunch centerpiece, or part of a cocktail party spread. Pair with sparkling wine, a dry white, or a winter cider. This tart is make-ahead friendly: assemble and refrigerate up to 6 hours before baking, then finish in the oven for a freshly baked presentation.
How to Make It
-
1
Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
-
2
Fold each puff pastry sheet to fit or roll lightly on a floured surface to a roughly 28x18 cm rectangle; score a 1.5 cm border around each rectangle without cutting through. Transfer to prepared sheets.
-
3
Whisk together egg and 5 grams water to make an egg wash. Brush the scored borders with half the egg wash to help puff and turn golden.
-
4
Toss cranberries with lemon juice, granulated sugar (30 g), and a pinch of salt in a bowl; let sit 5 minutes so sugar begins to dissolve.
-
5
Core and slice pear thinly (about 3 mm). In a small bowl, mash gorgonzola with ricotta and black pepper until creamy and spreadable.
-
6
Spread the cheese mixture evenly within the scored borders on each pastry sheet, leaving the border egg-washed. Arrange a single layer of pear slices over the cheese, slightly overlapping.
-
7
Scatter the sugared cranberries evenly over the pear layer, pressing gently so berries nestle into the cheese.
-
8
Brush the exposed pastry border with remaining egg wash and sprinkle with coarse sugar if using.
-
9
Bake for 20–25 minutes until pastry is puffed and deep golden and cranberries have softened and started to burst.
-
10
While the tarts bake, warm honey with chopped rosemary in a small saucepan over low heat for 1–2 minutes to infuse, then remove from heat and let steep 5 minutes. Strain out solids if desired.
-
11
Remove tarts from the oven and immediately brush the fruit and cheese area lightly with rosemary-honey. Let cool 5–10 minutes on the sheet.
-
12
Drizzle any remaining rosemary-honey over the tarts, sprinkle with chopped toasted pistachios if using, slice into squares or rectangles, and serve warm or at room temperature.
Still hungry? Try one of these
Basil Pesto Pasta with Toasted Pine Nuts and Lemon (20-Minute)
Bright basil pesto tossed with pasta, toasted pine nuts, lemon and Parmesan for a vibrant 20-minute weeknight pasta dinner.