Pear & Mascarpone Tartlets with Balsamic Glaze are a sophisticated balance of creamy, sweet, and tangy — with buttery tart shells filled with lightly sweetened mascarpone, topped with thin slices of poached or fresh pear, and finished with a drizzle of aged balsamic glaze. They’re perfect for elegant entertaining or an elevated finish to a cozy dinner.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsFor the Tartlet Shells (Shortcrust/Pâte Sucrée)
1 ¼ cups all-purpose flour
¼ cup powdered sugar
¼ tsp salt
½ cup cold unsalted butter, cubed
1 egg yolk
2 tbsp cold water
For the Mascarpone Filling
1 cup mascarpone cheese
3 tbsp powdered sugar
½ tsp vanilla extract
¼ tsp cinnamon (optional)
1 tbsp lemon zest or juice (for brightness)
For the Pear Topping
2 ripe but firm pears (Bosc or Anjou work well), thinly sliced
Optional: 1 tbsp lemon juice to prevent browning
Optional: poach slices in sugar water or white wine for extra softness
For the Balsamic Glaze
⅓ cup balsamic vinegar
1 tbsp honey or brown sugar
Make the Tartlet Shells
1
In a food processor or bowl, combine flour, powdered sugar, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Add egg yolk and just enough cold water to form a dough.
Form into a disc, wrap in plastic, and chill for 30 minutes .
Bake the Tart Shells
2
Preheat oven to 375°F (190°C) .
Roll out chilled dough to 1/8-inch thickness and cut to fit tartlet pans.
Press dough into pans, dock with a fork, and chill 10 more minutes.
Line with parchment and fill with weights. Bake for 15 minutes , remove weights, then bake another 5–7 minutes until golden.
Cool completely.
Prepare the Mascarpone Filling
3
In a bowl, beat mascarpone with powdered sugar, vanilla, and lemon zest until smooth.
Stir in cinnamon if using. Chill until ready to fill.
Make the Balsamic Glaze
4
In a small saucepan, simmer balsamic vinegar and honey until reduced by half and syrupy (about 8–10 minutes ).
Let cool — it will thicken more as it cools.
Assemble the Tartlets
5
Spoon or pipe mascarpone filling into each cooled tart shell.
Top with fanned or spiral slices of pear.
Drizzle with balsamic glaze just before serving.
Serving Suggestions
6
Serve as a refined dessert or a sweet-savory appetizer .
Sprinkle with chopped toasted hazelnuts or pistachios for texture.
Add microgreens or edible flowers for an elegant touch.
Variations
7
Poached pears: simmer pear slices in white wine, sugar, and cinnamon for a silky texture.
Cheese swap: Try whipped goat cheese or ricotta for a more savory profile.
Fruit twist: Swap pears for roasted figs, apples, or stone fruit.
Ingredients For the Tartlet Shells (Shortcrust/Pâte Sucrée)
1 ¼ cups all-purpose flour
¼ cup powdered sugar
¼ tsp salt
½ cup cold unsalted butter, cubed
1 egg yolk
2 tbsp cold water
For the Mascarpone Filling
1 cup mascarpone cheese
3 tbsp powdered sugar
½ tsp vanilla extract
¼ tsp cinnamon (optional)
1 tbsp lemon zest or juice (for brightness)
For the Pear Topping
2 ripe but firm pears (Bosc or Anjou work well), thinly sliced
Optional: 1 tbsp lemon juice to prevent browning
Optional: poach slices in sugar water or white wine for extra softness
For the Balsamic Glaze
⅓ cup balsamic vinegar
1 tbsp honey or brown sugar
Directions Make the Tartlet Shells
1
In a food processor or bowl, combine flour, powdered sugar, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Add egg yolk and just enough cold water to form a dough.
Form into a disc, wrap in plastic, and chill for 30 minutes .
Bake the Tart Shells
2
Preheat oven to 375°F (190°C) .
Roll out chilled dough to 1/8-inch thickness and cut to fit tartlet pans.
Press dough into pans, dock with a fork, and chill 10 more minutes.
Line with parchment and fill with weights. Bake for 15 minutes , remove weights, then bake another 5–7 minutes until golden.
Cool completely.
Prepare the Mascarpone Filling
3
In a bowl, beat mascarpone with powdered sugar, vanilla, and lemon zest until smooth.
Stir in cinnamon if using. Chill until ready to fill.
Make the Balsamic Glaze
4
In a small saucepan, simmer balsamic vinegar and honey until reduced by half and syrupy (about 8–10 minutes ).
Let cool — it will thicken more as it cools.
Assemble the Tartlets
5
Spoon or pipe mascarpone filling into each cooled tart shell.
Top with fanned or spiral slices of pear.
Drizzle with balsamic glaze just before serving.
Serving Suggestions
6
Serve as a refined dessert or a sweet-savory appetizer .
Sprinkle with chopped toasted hazelnuts or pistachios for texture.
Add microgreens or edible flowers for an elegant touch.
Variations
7
Poached pears: simmer pear slices in white wine, sugar, and cinnamon for a silky texture.
Cheese swap: Try whipped goat cheese or ricotta for a more savory profile.
Fruit twist: Swap pears for roasted figs, apples, or stone fruit.
Pear & Mascarpone Tartlets with Balsamic Glaze
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