So a newspaper reporter and photographer just left my house, they are doing a column called "at home with" on us and showing our home, and i am glad the interview is over. Matt and i went into overdrive last weekend doing all kinds of projects that have been on the to do list for over a year, and we got it all done! Now on to other things like oh planning the church Christmas party this Friday and getting together my segment for tv that i'm doing next monday and getting all the gifts made that i have on my list... December is busy!
Anyhow if you are like me and have some type of get together that you need to take a long a dish with you this tart is so good. I kind of hesitate to say that its a dessert because it could def be an appetizer or breakfast item, its kind of an all purpose sweet but not too sweet honey, rosemary & pear pastry. I made it for a get together with friends at lunch and then we ate the second one for an appetizer at Thanksgiving dinner. I actually came up with the recipe after making THIS grilled cheese recipe, we actually didn't love the combination as a sandwich but i couldn't stop thinking about how good it would to make a similar concoction as a pastry. It's always nice to see a recipe from your head turn out yummy! :)
Honey, Rosemary & Pear Tart
1 box of frozen puff pastry sheets
3 ripe but firm pears, thinly sliced
1 recipe pastry cream (below)
3 tablespoons butter
1/3 cup honey
1 tablespoon fresh rosemary chopped
pastry cream: So this recipe makes about a cup more than you need to cover 2 of the puff pastry sheets, so if you are only making one of the sheets i would definitely divide it in half.
1 8oz. package cream cheese, softened to room temperature
1/2 cup sugar
1 egg yolk
1 cup/8 oz marscapone cheese, at room temperature
1 teaspoon vanilla
Make the pastry cream: Add cream cheese, sugar and marscapone to the bowl of a stand mixer and cream until smooth. Add vanilla and mix, add egg yolk and mix until incorporated.
Make the honey sauce: Over medium heat in a heavy-bottomed saucepan melt the butter, once melted add the honey and rosemary and mix until incorporated. You want to keep this warm because it thickens as it cools and is harder to brush over the tops of the pears if its too thick.
Assemble the tart: Lay out the puff pastry 30 minutes before ready to assemble to make sure its not frozen anymore. Spoon the pastry cream over the tart and leave about a 1/2" border, i like mine somewhat thick (because its yummy!) then lay your pear slices over the cream, i started around the outside of the tart and did a a big square and then laid them around the center so the entire tart was covered. Then brush the honey sauce over the pears.
Bake at 400 for 15 minutes or until you see the crust of the puff pastry is golden. You can serve it warm or cool, cut it with a pizza cutter. Enjoy!