Pear and Ricotta Tart

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface into a rectangle about 10×12 inches. Transfer to a baking sheet lined with parchment paper.
3. Using a sharp knife, score a 1-inch border around the edges of the pastry, being careful not to cut all the way through. Prick the center inside the border several times with a fork. This will help the edge puff up and the center to remain flat.
4. In a medium bowl, combine the ricotta cheese, sugar, honey, vanilla extract, egg, and flour. Stir until smooth and well blended.
5. In a small bowl, toss the pear slices with lemon juice to prevent them from browning and enhance their flavor.
6. Spread the ricotta mixture evenly over the center of the puff pastry, staying within the border. Arrange the pear slices in a decorative pattern on top of the ricotta mixture. For an extra touch of flavor and crunch, sprinkle sliced almonds over the pears if using.
7. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the pears are tender. A tip for checking the pastry: If the middle starts to puff up excessively during baking, just prick it gently with a fork to let the steam out.
8. Allow the tart to cool for about 10 minutes. Dust with powdered sugar before serving if desired. Slice and enjoy!