Dessert

Burnt Honey-Roasted Pear Tart with Saffron Cream & Crispy Phyllo

Name: Burnt Honey-Roasted Pear Tart with Saffron Cream & Crispy Phyllo
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 3 tablespoons honey; 2 firm pears (about 300g), peeled, halved, cored, sliced thinly lengthwise; 1 tablespoon unsalted butter, melted; 3 phyllo sheets, thawed if frozen; 30g unsalted butter, browned and cooled slightly; 2 tablespoons roasted pistachios, finely chopped; Pinch of fleur de sel; 100ml heavy cream, cold; 1 small pinch of saffron threads; 1 tablespoon hot water; 15g mascarpone cheese, room temperature; ½ teaspoon honey (for cream); Cracked black pepper

Pears roasted in burnt honey until jammy and deep amber, layered atop crispy phyllo sheets brushed with brown butter and scattered with pistachios. Finished with a quenelle of saffron-infused cream and a delicate phyllo crisp. Autumn in every bite—honeyed fruit, toasted spice, and sophisticated restraint.

677cal 6gprotein 69gcarbs 45gfat 15min prep 28min cook 2serves

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