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  • 1 recipe slightly sweet pastry dough
  • 5 ripe Seckel pears, peeled and cored, cut in half lengthwise
  • 1 container mascarpone cheese
  • 4 tablespoons (heaping) Cardamom Blueberry Butter (or any good homemade butter such as pumpkin butter)
  • 2 teaspoons raw or turbinado sugar, divided


  1. Preheat oven to 375F.
  2. Roll pastry dough out on floured board to about a 12 inch circle. Fit into an 8-inch tart pan with a removable bottom, allowing pastry to overlap sides. Use a knife to cut away any pastry that overlaps the edge of the pan.
  3. Spread mascarpone cheese over bottom of crust evenly.
  4. Top with Cardamom Blueberry Butter.
  5. Place pear halves cut-side down on blueberry butter
  6. Sprinkle pears with 1 teaspoon raw sugar. Bake about 30 minutes, or until blueberry butter is hot and bubbly, crust is a deep golden brown and tops of pears are starting to brown. Remove from oven. Let cool on a rack about 30 minutes to serve warm. This tart is also delicious served at room temperature
  7. Cut into wedges and sprinkle remaining raw sugar on top of each serving to add just a bit of crunch to each bite.
Recipe by Teresa Blackburn

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The recipe was originally published as Seckel Pear Tart with Cardamom Blueberry Butter on

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