1. Make the Tartlet Dough

1. In a bowl or food processor, combine flour and salt.

2. Add cold butter, cut into mixture until pea-sized crumbs form.

3. Gradually add ice water until dough just holds together.

4. Form into discs, wrap in plastic, and chill 1 hour (or freeze 15 minutes).

2. Roll and Shape Shells

1. Preheat oven to 375°F. Grease tartlet pans.

2. Roll dough to ⅛″ thickness, cut 4 1/2–5″ rounds.

3. Press into pans, trim edges, and dock bottoms. Chill 15 minutes.

3. Blind-Bake Shells

1. Bake tartlets 12–15 minutes until lightly golden.

2. Remove weight and bake 3–5 more minutes until bottoms set.

3. Cool in pans while preparing filling.

4. Caramelize the Pears

1. In a skillet over medium-high heat, melt butter.

2. Add sugar and stir until dissolved.

3. Add pear slices and cook 4–6 minutes per side until golden.

4. Stir in honey and cinnamon if using, then remove from heat.

5. Assemble Tartlets

1. Divide caramelized pears equally in warm shells.

2. Top each with gorgonzola and sprinkle chopped nuts.

3. Return to oven 5–7 minutes until cheese softens.

6. Finish and Serve

1. Brush pear edges with melted butter-honey glaze.

2. Garnish with thyme or arugula. Serve warm or room-temp.