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.
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.
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.
In a bowl, beat mascarpone with powdered sugar, vanilla, and lemon zest until smooth.
Stir in cinnamon if using. Chill until ready to fill.
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.
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.
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.
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.
6 servings