Pear Tart with Quark and Honey

A delicious dessert and a great way to use up your pears during the season.


  • 3 firm pears
  • 50g Brown Sugar
  • 50g Butter
  • About a 1⁄4 cup water
  • 1 sheet Puff pastry
  • 5 big dollops Quark
  • 1⁄2 tsp ground cinnamon 
  • Warmed Sweetree honey


  • Pre-heat the oven to 180ºC
  • Warm together the butter & sugar in an oven proof frying pan over a low heat until a paste is formed. Add the water and return to the heat, reduce mixture to honey like consistency then remove from the heat. 
  • Peel & slice the pears then lay them in to the skillet in a pin wheel pattern.
  • Roll the pastry out to fit the pan and trim into a circle. Lie the pastry over the pears, tucking in the edges to form a lip around the fruit. 
  • Bake until golden brown. Turn out, cautiously, onto a plate so that the pears are facing up and the pastry has now formed a base. Slice and serve with a big dollop of quark that you’ve blended the cinnamon into and drizzle over the warm honey.

Recipe from Chef - Alison Worth


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