Pear & Parm Tart
styled by Taylor Bennett
photography by Kelly Moore Clark
![](https://y5r3e4.a2cdn1.secureserver.net/wp-content/uploads/2023/08/1Z1A7752-edited-scaled.jpg)
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)