Quick & Easy Honey Pear Tart

overhead image of honey pear tart after baking

Here we go! Pie week is coming to an end, but I sort of don’t want to say goodbye! How do you feel? What’s been your fave so far?

I saved one of the best recipes for the very last day. It’s a texture and flavor paradise, not to mention laughably easy which frees up your time for other desserts and dishes during the holiday season. And guess what? It’s Harry and David round 2, complete with ANOTHER giveaway. I received so much wonderful feedback about the first giveaway, so obviously a sequel had to happen. I secretly love how much you love fruit. ♥

honey pear tart on a parchment paper lined baking sheet after baking

So you know the deal: Harry and David hand-picked high-quality southern Oregon pears are a delicacy. They asked me to create a couple recipes this fall and I went with a cinnamon apple pear crisp to kick off the fun. Crisps are completely my weakness and you know what’s even better? They’re EASY. We love easy. Keeping this whole convenient and simple theme in mind, I decided to spotlight their pears in another completely approachable and delicious recipe: a pear pastry tart combining honey, sea salt, almonds, and… wait for it… goat cheese.

Not only do we all love fruit, we ALL love fruit and cheese. Btw I was tempted to make this with blue cheese, but was afraid you’d run for the hills. Who are my fellow blue cheese lovers?

rectangle crust for honey pear tart on a parchment paper lined baking sheet

So here’s the situation with this quick and easy honey pear tart. You’ll begin with puff pastry, which is a blessing in the whole time-saving scene. Helloooo caramel apple turnovers! It usually comes in 2 sheets, which you’ll roll out and combine into 1 sheet. Just keep using your rolling pin to mold them together. Fold over the edges, crimp with a fork. Not too tricky, right?

Grab the fresh pears, slice ’em thin, mix with a little coarse sugar. That crunch of coarse sugar on the soft, sweet pears is utterly divine. (Also: should have added a sprinkle of cinnamon. Wouldn’t that be unreal with these flavors? Or maybe some savory herbs like rosemary or thyme? Let’s all try it.)

brushing crust with egg wash

2 images of pears and toasted almonds in a white dish on a cutting board with sliced pears

Brush the pastry with an egg wash, then sprinkle with your favorite goat cheese. Again, use blue cheese if you’re a diehard fan like yours truly!! Line the pears up on the puff pastry– just pack them in as many as you can. Top with sliced almonds and sea salt.

We’ll add the honey at the end. 🙂

honey pear tart assembled before baking

How beautiful is this already? Wait until you taste it.

drizzling honey onto honey pear tart

The honey will seep into the pears. So we literally have a bed of puff pastry, topped with goat cheese, lined with pears, and drizzled with honey. Kevin and I both agreed that this is one of the most delicious dishes to come out of the kitchen lately. And I love that it can totally double as a dessert and an appetizer. In fact, now that I type that, I’m 100% putting this on my Friendsgiving hors d’oeuvre menu. Quick & easy, great food, great flavor, great pears, done and done!

slice of honey pear tart on a white plate with a fork

PS: the return of the eat dessert first fork!

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overhead image of honey pear tart after baking

Quick & Easy Honey Pear Tart

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: serves 12
  • Category: Tart
  • Method: Baking
  • Cuisine: American

Description

Sweet and salty, super easy honey pear tart with goat cheese, honey, and toasty almonds.


Ingredients

  • 1 package (2 sheets) frozen puff pastry, thawed
  • egg wash: 1 large egg beaten with 1 Tablespoon milk
  • 8 ounces goat cheese
  • 2 large pears, thinly sliced
  • 2 Tablespoons coarse sugar (or brown sugar!)
  • 1/4 cup sliced almonds
  • sea salt for sprinkling
  • honey for drizzling

Instructions

  1. Preheat oven to 375°F (191°C). Line a 12×17 inch baking sheet with parchment paper or a silicone baking mat.
  2. Unroll the pastry sheets on a floured work surface. Place the edge of one over the other and use a rolling pin to adhere them together. Roll the whole thing out into a 10×14 inch rectangle. Fold over the edges and crimp down with a fork. Crimping is much easier the colder the pastry is, so place into the refrigerator to chill if needed.
  3. Brush the entire pastry, edges included, with egg wash. Top with goat cheese.
  4. Toss the pear slices and coarse sugar together. Line the pears on top of the pastry. Sprinkle with almonds and sea salt.
  5. Bake for 35-40 minutes until the edges are golden brown. Remove from the oven, place on a wire rack, and allow to cool for 10 minutes. Drizzle with honey before slicing and serving.

Notes

  1. Make Ahead Instructions: Assemble the tart through step 4. Place in the refrigerator up to 1 full day, then bake and serve. So easy!
  2. Have fun with this pear tart! You can switch up the cheese or maybe use chopped pistachios or walnuts instead of almonds. And/or add some cinnamon or savory herbs like rosemary or thyme.

Keywords: easy tart, honey pear tart

slices of honey pear tart on white plates

18 Comments

  1. Mackenzie Poole says:

    Made this for our Christmas Eve appetizer spread and everyone agreed it was one of the best things we’ve ever had at any family Christmas gathering! I tossed the pears with 1 t cinnamon and 1/4 t nutmeg as well as about 1/2 t each of chopped rosemary, sage, and thyme; also used walnuts instead of almonds. The extra pears were a treat themselves and we used them on our cheese board. Would definitely recommend trying that addition next time. 🙂

  2. Absolutely yummy! will definitely make it soon ♥

  3. Jenea Empson says:

    I have a pear tree in my front yard. It makes loads of pears every year. I can most of them and make pear butter with no spices just lemon bay leaves and red pepper corn in the pot when I cook them.remove bay leaf pepper corn befor you blend pears. Then put the back on to cook down. So good on toast s very mild butter.

  4. I made this. I enjoy blue cheese, and was sparing with it, but found it to be a bit too overpowering in this tart. I would make it again either without the cheese or with a different and milder cheese. It’s a beautiful tart.

    1. I love this with goat cheese but you can absolutely use whatever kind you love!

  5. This is screaming for lavender honey! I can’t wait to try it and will be asking the cheese monger for a mild blue cheese.

    1. SO delicious with lavender honey!! Enjoy 🙂

  6. This was simple, delicious, and beautiful! I used cream cheese instead of goat and I only used one sheet of dough.

  7. Love the simplicity and ease of this tart– delish and yummy. Love tarts and love making them, all different kinds, both sweet and savory

  8. Do you have any tips for preparing this ahead of time? I would love to make it as a thanksgiving app, but the turkey will be taking over my oven! All I can think of is to cook it the night before and warm slices up in the toaster oven?

    1. Hi Kaitlyn! That’s what I’ve done in the past. Bake it ahead, refrigerate it, then warm up the slices. Drizzle with honey and a sprinkle of goat cheese and sea salt before serving.

  9. Easy, delicious and fun! I also made this with apples and blue cheese. Yum!

  10. Do you think this could be made without the goat cheese ? Was wondering on doing it without any cheese ? Thanks !

    1. You can certainly try making it without the cheese- or you can sub the goat cheese for another type!

  11. Dolores Zambrano says:

    How long does it keep outside the fridge?

    1. To maintain freshness, I recommend storing in the refrigerator. A few hours at room temperature before serving is OK.

  12. Hi Sally,

    Would there be any concerns with halving this recipe? I am baking for one, so the 10 x 14 tart is a bit big for me, but it looks so divine I’m dying to make it! I was thinking since the thickness of the puff pastry will be the same, it shouldn’t change the cooking time too much? Do you have any insights here? Thank you so much!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Emily, we can’t see why not! Bake time should be about the same, but keep a close eye on it. Hope you enjoy this tart!

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