Caramelized Pear Tart with Honey Walnut and Rosemary

Golden puff pastry, pears that turn sticky and tender at the edges, and a glossy drizzle of honey over toasted walnuts.

This tart comes together on a single sheet, so there is little to wash up and a lot to admire. It looks like a bakery centerpiece, yet every step is simple, from grating the cheese to fanning the fruit.

This caramelized pear tart is built on one sheet of puff pastry. A layer of finely grated hard pale cheese forms a creamy, savory base, and ripe pear wedges are fanned over it in radiating rows.

Walnut halves are tucked between the slices, and the whole tart bakes until the pastry rises and the pears soften and caramelize at the edges.

A warm honey drizzle at the end adds shine and a gentle sweetness that balances the cheese. Serve it warm or at room temperature, straight from the baking sheet, with a cake server.

Ingredients

Why this recipe works

Puff pastry rises in the oven because its many thin layers of butter release steam as they bake. That lift gives the crust its airy, golden structure and keeps the base from turning soggy under the fruit.

Grated hard cheese melts into a thin, creamy layer rather than a thick slab, so it bonds with the pastry and carries the pears. The pear wedges cook in direct contact with the hot pastry, which caramelizes their natural sugars at the edges while the centers stay tender.

Notes and substitutions

Choose pears that are ripe but still firm, such as Bosc or Anjou. Very soft pears release too much juice and make the base wet, while underripe pears stay hard and never soften in the time the tart bakes. Cut the wedges evenly so they cook at the same pace.

A rimmed baking sheet lined with parchment is the easiest vessel for this tart, because the pastry can be moved without stretching. A wooden board is ideal for slicing and fanning the fruit.

Use a box grater for the cheese, since fine shreds spread more evenly than coarse chunks. Warm the honey gently before drizzling so it coats the pears in an even, glossy film.

• hard pale cheese: finely grated Pecorino or aged Asiago
• fresh rosemary: a pinch of dried rosemary, crumbled
• walnut halves: pecan halves

Equipment

• wooden cutting board
• sharp chef's knife
• box grater
• parchment-lined baking sheet
• pastry brush
• cake server
• small bowl