Pear, Prosciutto, and Goat Cheese Tarts

Pear, Prosciutto, and Goat Cheese Tarts

Ames Russell

Pear, Prosciutto, and Goat Cheese Tarts


  • 1 sheet of square puff pastry, ½ lb.
  • Egg wash* 
  • 2 Bartlett or Bosc pears
  • 4 oz. goat cheese crumbles
  • Crushed red pepper (optional)
  • 4-5 prosciutto slices, cut in half
  • AR's Hot Southern Honey

*Make egg wash by whisking 1 egg with 2 Tbsp. water.


  1. Preheat oven to 375°F. 
  2. Cut the thawed puff pastry sheet into a 3x3 grid, yielding 9 squares. Place puff pastry squares on a baking sheet lined with parchment paper, and brush squares with egg wash.
  3. Thinly slice pears, discarding stems and cores. Layer pear slices on each square of puff pastry.
  4. Sprinkle goat cheese and crushed red pepper on top of pears.
  5. Bake tarts for 20 minutes, until puff pastry rises and is golden brown. Remove from oven and immediately top with a pile of prosciutto slices and AR's Hot Southern Honey.
  6. Serve warm or at room temperature.

Servings: 9

Adapted from a recipe by The Flavor Bender