Ingredients

  • 2 Stemilt Bosc pears
  • 1 sheet frozen puff pastry, thawed
  • 1 tbsp, plus 1 teaspoon fig jam, divided
  • 1/2 tsp water, divided
  • 1 egg
  • 3 to 4 slices prosciutto, thinly cut
  • 2 oz cambozola cheese (or other brie-bleu cheese blend)
  • 1 tbsp butter, melted

Bosc pears add a perfect subtle sweetness to this heart-shaped Pear and Prosciutto tart.

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  • Yield
    2 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category
    Appetizer, Side dish
  • Level
    Intermediate

Instructions

  1. Preheat oven to 400 degrees F.
  2. Peel pears, then cut 2 “halves” lengthwise along either side of core. Using a mandolin, thinly slice these halves (broad side down). These slices will form each side of your pear “heart.” Set aside.
  3. On a lightly floured surface, roll puff pastry sheet to an approximate 15×11-inch rectangle.
  4. Cut 2 large hearts from sheet (freehand/or use large heart cookie cutter as guide… size of heart needs to accommodate the width of your “pear heart”… approximately 7×7-inches, allowing for a 1/2 inch fold over of perimeter edge.
  5. Fold over perimeter edge of each heart (approximately 1/2-inch fold) to create an outer rim.
  6. In a small bowl, mix 1 tablespoon fig jam with 1/4 teaspoon water, to loosen. Add egg to mixture and whisk to combine.
  7. Lightly brush tops and edges of pastry hearts with egg wash (you will use only a slight bit of this; dispose of excess).
  8. Lay thinly sliced prosciutto atop pastry, to cover interior of each heart. Dot with cambozola cheese.
  9. Arrange slices of pear to resemble a heart, largest pieces to smallest, to create a tiered appearance.
  10. Lightly brush tops of pear with melted butter. Place pastry hearts on a parchment lined baking sheet.
  11. Bake on center rack of oven for approximately 15 to 18 minutes, until lightly golden.
  12. Meanwhile, mix remaining 1/2 teaspoon fig jam with 1/4 teaspoon water, to loosen. Remove baked tarts from oven.
  13. Lightly brush tops of pears with fig-water wash (you will not use entire amount/dispose of excess). Plate tarts atop mixed greens (undressed or lightly dressed, as preferred). Serve immediately.

Nutritional Information

Per Serving

  • Calories: 371.9
  • Fat Content: 19g
  • Carbohydrate Content: 41.8g
  • Fiber Content: 6.1g
  • Sugar Content: 26.7g
  • Cholesterol Content: 129mg
  • Sodium Content: 394.7mg