Easy Pear Tart with Goat Cheese, Rosemary & Honey

There is something about pears in the fall. When apples get most of the attention, pears quietly make some of the most beautiful desserts of the season.

This easy Pear Tart with Goat Cheese, Rosemary and Honey is one of those recipes I find myself coming back to when the weather turns cooler. It has everything I love about fall baking without requiring an afternoon in the kitchen.

The puff pastry turns golden and flaky, the pears become tender and sweet, and the creamy goat cheese adds just enough tang to keep the tart from being overly sweet.

I first got the idea for this tart after making my Peach Fruit Tarts with Goat Cheese & Honey earlier in the summer. Those little tarts were such a hit that I wanted to try the same sweet-and-savory combination with pears. It worked beautifully.

A drizzle of honey brings everything together, while fresh rosemary and a little cracked pepper give the tart an unexpected savory note. I especially love using local honey when I have it because you can really taste the difference.

And perhaps my favorite part? You don’t need a tart pan or homemade pastry. A sheet of store-bought puff pastry makes this an easy recipe to pull together in about 30 minutes.

This pear tart is lovely served warm for dessert with a scoop of vanilla ice cream, but don’t overlook it as a fall appetizer. Cut it into small squares and serve it with drinks, or add it to a holiday table alongside your favorite savory appetizers.

It looks special enough for Thanksgiving, Christmas or a fall dinner party, but it is simple enough that you don’t need a special occasion to make it.

What You’ll Need

Pears: Bosc, Anjou or Bartlett pears all work well here. I prefer pears that are ripe but still firm enough to slice neatly. Bosc pears are especially nice because they hold their shape well during baking.

Give your pears time to ripen. Pears are often picked before they’re fully ripe, so don’t be surprised if the pears you bring home need a few days on the counter. Let them sit at room temperature until they yield slightly when gently pressed near the stem. You want them ripe enough to slice easily but still firm enough to hold their shape in the tart. If your pears are still rock-hard, give them a few more days rather than trying to force the process.

Puff pastry: One sheet of frozen puff pastry makes this recipe incredibly easy. Thaw it according to the package directions before assembling the tart.

Goat cheese: Creamy goat cheese gives the tart its signature tangy flavor. Crumble it over the pastry before adding the pears.

Honey: This is where a good honey really shines. If you have local honey from a farmers market, this is a great recipe for using it.

Fresh rosemary: Just a little fresh rosemary adds an earthy, savory flavor that balances the sweetness of the pears and honey.

Lemon juice: Tossing the sliced pears with lemon juice keeps them from browning while you assemble the tart.

Sugar: A light sprinkle over the pears helps them caramelize as the tart bakes.

Freshly cracked black pepper: Don’t skip this. Just a little gives the sweet pear and honey a subtle savory finish.

How to Make Pear Tart with Goat Cheese

1. Prepare the puff pastry

Preheat the oven to 450°F and line a baking sheet with parchment paper.

Unfold the thawed puff pastry and place it on the prepared baking sheet. Fold the edges inward to create a simple border, then crimp the edges with the tines of a fork.

You don’t need to make it perfect. The rustic look is part of the charm.

2. Add the goat cheese

Crumble the goat cheese evenly over the center of the puff pastry, keeping the folded edges clear.

3. Slice the pears

Core the pears and slice them about ¼-inch thick. If your pears are difficult to slice cleanly, they may need another day or two to ripen at room temperature.

Place the slices in a bowl and toss them gently with lemon juice to help prevent browning.

Arrange the pear slices over the goat cheese, slightly overlapping them in rows or an alternating pattern.

4. Add a little sugar

Sprinkle the pears lightly with sugar. You don’t need much—the pears and honey provide plenty of sweetness.

5. Bake until golden

Bake the tart on the middle rack for about 20 minutes, or until the puff pastry is golden brown and the edges are beautifully puffed.

Keep an eye on the pastry toward the end of baking since oven temperatures can vary.

6. Finish with honey and rosemary

Let the tart cool for about 5 minutes.

Drizzle the warm tart with honey, then sprinkle it with fresh rosemary and freshly cracked black pepper.

Slice and serve warm or at room temperature.

Tips for the Best Pear Tart

Choose firm-ripe pears. They should be ripe enough to taste sweet but firm enough to slice without falling apart.

Leave the pear skins on. There’s no need to peel them. The skins soften as the tart bakes and add pretty color to the finished tart.

Don’t overdo the goat cheese. The goat cheese is meant to complement the pears rather than overpower them.

Use fresh rosemary. Dried rosemary is much more intense and doesn’t give you the same fresh, fragrant finish.

Don’t skip the honey drizzle. The honey is what ties the sweet pears, tangy goat cheese and rosemary together.

Watch the pastry, not just the clock. The tart is ready when the puff pastry is deeply golden and crisp around the edges.

Use parchment paper. It makes transferring and serving the tart easier and makes cleanup almost effortless.

Easy Variations

Pear and Brie Tart: Replace the goat cheese with Brie for a milder, creamier flavor.

Pear and Walnut Tart: Add chopped toasted walnuts or pecans for crunch.

Pear and Thyme Tart: Swap the rosemary for fresh thyme for a more delicate herbal flavor.

Pear and Blue Cheese Tart: Use blue cheese for a stronger savory contrast with the sweet pears and honey.

Holiday Pear Tart: Add a few toasted walnuts or pecans before serving for extra texture and a festive finish.