Pear & dolcelatte tarts

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry then cut into 4 circles about 14cm in diameter and score a border about a finger's-width in from the edge.
2. Mash together the dolcelatte and mascarpone and dot inside the border. Arrange slices of pear on top and glaze the border with egg. Cook for 15 minutes then scatter with the pine nuts and thyme and cook for another 5-10 minutes until puffed and golden.
3. Drizzle with a little honey before serving.

Per serving

693 kcalories, protein 12.8g, carbohydrate 58.5g, fat 47 g, saturated fat 19g, fibre 1.8g, salt 1.33 g

Latest comments and suggestions

• Foxglove

  06 October 2008

  Foxglove rated and commented on this recipe

  

  Tasty - but needs hard. slightly unripe pears! First time I made this, I 'used up' sweet desert pears. Tasted very odd and sloppy! Very easy though, and a nice easy supper.

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• Littlemoose

  28 January 2009

  Littlemoose rated and commented on this recipe

  

  The combination of sweet pears, tangy cheese and puff pastry is thoroughly divine! Highly recommended if you're looking for something different to try with puff pastry.

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• shaz

  21 July 2009

  shaz commented on this recipe

  Have made this numerous times, absolutely loved by everyone, goes down a treat as a starter for dinner party. Highly recommended

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Ingredients

• 500g ready-rolled puff pastry
• 75g dolcelatte cheese
• 4 tbsp mascarpone
• 2 pears , peeled, halved, cored and sliced
• 1 egg , beaten to glaze
• 3 tbsp pine nuts
• thyme leaves , from two sprigs
• runny honey

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 500g ready-rolled puff pastry
• 75g dolcelatte cheese
• 4 tbsp mascarpone
• 2 pears , peeled, halved, cored and sliced
• 1 egg , beaten to glaze
• 3 tbsp pine nuts
• thyme leaves , from two sprigs
• runny honey

Per serving

693 kcalories, protein 12.8g, carbohydrate 58.5g, fat 47 g, saturated fat 19g, fibre 1.8g, salt 1.33 g

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