Pear Tart with Mascarpone

Recipe: Pear Tart Mascarpone

Summary: (Tarte aux Poires au mascarpone)   I love puff pastry. You can use if for everything and it keeps in your freezer. This recipe is just for Jeff Decker. He loves stuff like this and I don't make it enough.


  • 2 large pears, sliced, cored and peeled
  • ¼ cup lemon juice
  • ¼ cup sugar
  • 1 large egg
  • 1 tablespoon sugar
  • ½ cup mascarpone cheese
  • ¼ teaspoon vanilla
  • ½ of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
  • ¼ cup peach, pear or apricot preserves


  1. Unfold puff pastry onto baking sheet.
  2. Slice, core and peel pears. Combine lemon juice and sugar and coat pear slices.
  3. Whisk together mascarpone, sugar, vanilla and egg. Spoon mascarpone mixture over pastry, leaving 1 ½” edge on all sides.
  4. Arrange pear slices over mascarpone mixture, reserving left over lemon juice.
  5. Fold up edges of pastry to the edge of mascarpone.
  6. Bake at 400° for 25 minutes.
  7. In a small sauce pan, warm preserves and reserved lemon juice. Spoon over baked tart.

Microformatting by