Pear & Parm Tart

styled by Taylor Bennett
photography by Kelly Moore Clark

This sweet and savory dessert pairs some of our favorite flavors. Fresh crisp pears are combined with Parmigiano cheese and honey for a treat that is too tart to handle.

WHAT YOU NEED:

Premade pastry dough
1 ½ pounds firm-ripe red Anjou pears cut into wedges
Shaved Parmigiano-Reggiano cheese 
¼ cup honey
2 tbsp unsalted butter, melted
1 tsp grated lemon zest plus 1 tbsp fresh lemon juice
3 tbsp cornstarch
½ tsp black pepper
½ tsp kosher salt
½ large egg, beaten

DIRECTIONS:

Preheat oven to 400 degrees. Mix 1 ounce of Parmigiano cheese into premade pastry dough, and roll out into a 14-inch circle and place on parchment paper lined baking sheet. Toss together pears, honey, butter, and lemon zest and juice in a large bowl. Sprinkle with cornstarch, pepper, and salt; stir until well combined. Arrange pear filling in center of chilled pastry dough, leaving a 2-inch border. Press dough edges inward and brush crust lightly with beaten egg. Bake for 30-35 minutes. Drizzle with honey and shaved cheese. 

(adapted from foodandwine.com)