Can you believe it’s been almost 18 months since I first dreamed up this recipe?
I remember it well.
I was sitting across the table from my bestie, enjoying a gorgeously delicious giant “BIG” salad for lunch. (Neither of us look like Elaine Benis, by the way).
We gabbed and gossiped (for shame), and all of a sudden the fascination idealized itself inside my head.
Yet, I have absolutely NO idea why it took me so very long to actualize my dream of pears and mascarpone.
Other than the fact that I only recently created the miraculous “tartlette” crust so adored by tasters near and far.
Isn’t it just splendid?
Lemon Mascarpone Pear Tartlette
(makes 3 tartlettes)
3/4 cup all-purpose flour + additional for dusting
4 Tbs. butter, frozen and chopped into pieces
juice and zest of 1 lemon, divided
2-3 tsp. poppyseed
1/8-1/4 cup ice cold water
6 oz. mascarpone cheese
pinch of salt
1 large pear, very thinly sliced
1/2 cup micro greens
1/4 cup balsamic vinegar
1 Tbs. raw honey
Combine the flour and frozen butter in the basin of a food processor. Pulse several times until the butter becomes bead-like. Add 1/2 the lemon juice and zest, along with the poppyseed. Pulse a few more times. Gradually drizzle in the ICE COLD water. Continue to process in pulses until a dough ball forms.
Dust the ball with flour and chill for 30 minutes, wrapped in plastic.
Preheat the oven to 350 degrees.
Separate the ball into thirds. On a flour dusted work surface, roll each third into a round tartlette. Alternatively, you can roll out one large round and cut out tartlette circle crusts tracing the bottom of a small bowl or with a biscuit cutter.
On a parchment lined baking sheet, bake for about 30-35 minutes, until the edges begin to brown.
Allow to cool thoroughly.
Once completely cool, in a separate bowl, whisk together the mascarpone and remaining lemon juice and zest, with a pinch of salt. Set aside.
Combine the balsamic vinegar and honey in a small pot and bring to a simmer. Reduce for about 10-15 minutes, until somewhat thick.
To assemble, divide the mascarpone into thirds, spreading each portion on top of one tartlette.
Next, arrange the thinly sliced pear evenly among the three crusts, atop the cheese. (There may be leftover pear slices, which is okay).
Top with the micro greens and drizzle with the reduction.