Description
A recipe for Pear Cheese Tarts With Honey and Hazelnuts

Ingredients

• 1 box (17.3 ounces) frozen puff pastry
  
• 1 pear, cored and quartered
  
• 1 lemon, zested and juiced
  
• 1/2 cup plus 2 tablespoons sage honey, divided
  
• 8 ounces cream cheese
  
• 2 tablespoons all-purpose flour
  
• 2 eggs
  
• 1/2 cup chopped hazelnuts
  
• Baking spray

Preparation
Remove puff pastry from freezer 30 minutes before using. Preheat oven to 400°F.

Cut pear into thin slices. Combine pear, 1 tablespoon lemon juice and 1 tablespoon honey in small bowl. Reserve another 1 tablespoon honey in small heatproof bowl.

Use mixer to beat cream cheese until smooth. Scrape down sides and add honey, flour and lemon zest. Mix until smooth. Add eggs, scrape down sides again and mix until very smooth. Cut pastry sheets into 9 squares. Spray muffin tin with baking spray. Carefully fit 1 square into each muffin cup. Fill each cup with 2 tablespoons cheese mixture. Cut pear slices to fit muffin tin. Fan 3 or 4 pear slices over each cup and sprinkle with 1 teaspoon hazelnuts. Freeze 10 to 15 minutes to firm pastry.

Bake cold tarts until pastry is lightly browned and cheese is puffed, about 20 minutes. Repeat with remaining pastry squares and filling. Microwave reserved honey 5 seconds on High and drizzle tarts with warm honey.

Let tarts sit 10 to 15 minutes before serving or refrigerate and reheat in a 350°F oven for 10 minutes.

Nutrition
no information available

Serves
Makes 18 tarts

Variations
no information available