This could be an appetizer or a dessert. It is subtly sweet and great for making ahead of time.

1 box (17.3 ounces) frozen puff pastry
1 pear, cored and quartered
1 lemon, zested and juiced
½ cup plus 2 tablespoons sage honey, divided
8 ounces cream cheese
2 tablespoons all-purpose flour
2 eggs
½ cup chopped hazelnuts
Baking spray

Remove puff pastry from the freezer 30 minutes before using. Preheat the oven to 400° F.

Slice pear quarters horizontally into thin slices. Combine the pears, 1 tablespoon lemon juice, and 1 tablespoon honey in a small bowl. Reserve another 1 tablespoon honey in a small heatproof bowl.

Use a mixer to beat the cream cheese until smooth. Scrape down the sides and add the honey, flour, and lemon zest. Mix until smooth. Add the eggs, scrape down the sides again, and mix until very smooth.

Cut the pastry sheets into 9 squares. Spray a muffin tin with baking spray. Carefully fit 1 square into each muffin cup. Fill each cup with 2 tablespoons cheese mixture. Fan 3 or 4 slices of pear over each and sprinkle with 1 teaspoon hazelnuts. Repeat with the remaining pastry squares and filling. Freeze for 10 to 15 minutes to firm the pastry, or wrap well and refrigerate until needed, up to 1 day.

Unwrap and bake the cold tarts until the pastry is lightly browned and the cheese is puffed, about 20 minutes. Microwave the reserved honey for 5 seconds on High and drizzle the tarts with warm honey.

Let the tarts sit 10 to 15 minutes before serving, or refrigerate and reheat them in a 350° F oven for 10 minutes.

Makes 18 tarts