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
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1
Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
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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.
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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.
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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.
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5
Core and slice pear thinly (about 3 mm). In a small bowl, mash gorgonzola with ricotta and black pepper until creamy and spreadable.
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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.
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7
Scatter the sugared cranberries evenly over the pear layer, pressing gently so berries nestle into the cheese.
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8
Brush the exposed pastry border with remaining egg wash and sprinkle with coarse sugar if using.
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9
Bake for 20–25 minutes until pastry is puffed and deep golden and cranberries have softened and started to burst.
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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.
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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.
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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.
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