Pear & Thyme Tart with Maple Mascarpone

From the Floral & Spice kitchen

Serves: 6  ·  Prep: 20 minutes  ·  Bake: 25–30 minutes

For the tart

• 1 sheet frozen puff pastry, thawed
• 2 medium firm-ripe Bosc or Anjou pears
• 1 teaspoon fresh lemon juice
• 1 tablespoon unsalted butter, melted
• 1 tablespoon light brown sugar
• 1 teaspoon fresh thyme leaves, plus more for finishing
• ½ teaspoon finely grated lemon zest
• Small pinch of fine salt
• 1 egg beaten with 1 teaspoon water, for the border

For the maple mascarpone

• ½ cup cold mascarpone
• ¼ cup cold heavy whipping cream
• 1 tablespoon pure maple syrup
• ½ teaspoon vanilla bean paste or vanilla extract

Make the tart

1. Heat the oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry. Score a shallow rectangle about ¾ inch inside each edge—do not cut through. Prick the center rectangle with a fork, leaving the border untouched.
3. Core the pears and slice them about ⅛ inch thick. Leave the skins on, then toss gently with lemon juice.
4. Arrange the pears in slightly overlapping rows inside the scored border. Brush with melted butter. Combine the brown sugar, thyme, lemon zest, and salt; sprinkle over the pears.
5. Brush only the outer pastry border with egg wash. Bake 25–30 minutes, until deeply golden and crisp underneath.
6. Cool for 5 minutes on the pan, then rest another 5–10 minutes before slicing.

Make the maple mascarpone

Stir the mascarpone with the maple syrup and vanilla bean paste until smooth. In a separate bowl, whip the cream to soft peaks, then gently fold it into the mascarpone. Keep chilled until serving.

Finish each slice with a dollop of maple mascarpone and a few thyme leaves. Choose pears that give just slightly near the stem; very soft pears can make the pastry soggy.