Preheat the oven to 400 Degrees.
Zest about 1 tsp. from the lemon, then juice about 1 tsp. and set aside.
1 small lemon
Stir together ricotta, lemon juice, cinnamon, sugar and 2 tsp. of honey in a small bowl and set aside.
1 cup ricotta cheese, 1 tsp. ground cinnamon, 1 tsp. granulated sugar and more for dusting, 3 tsp. Buzz Savories artisanal honey
Peel and then cut each pear into thin slices, about 1/4 inch discarding core and stem. Sprinkle pears with lemon juice to prevent them from discoloring.
2 ripe golden pears
Cut a standard puff pastry sheet in half lengthwise (you should have two 10" by 5" pieces. You may need to roll out the pastry pieces to extend them to desired length and width).
1 sheet puff pastry
Score each pastry sheet with a ½ inch border, being careful not to cut all the way through.
Divide and spread the ricotta mix between the 2 puff pastry sheets. Layer the pear slices on top of ricotta. Finally, dot with dabs of butter.
1 Tb. unsalted butter
Gently wet the borders of each tart with your fingers and generously coat the borders with a dusting of granulated sugar.
Bake the tarts for about 10 minutes, and remove from oven to sprinkle walnut pieces over the top of each tart.
½ cup walnut pieces (or more if you wish)
Bake for another 10-15 minutes until the tarts are golden and puffed.
Drip the remaining tsp. of honey over the tarts. Finish with a sprinkle of lemon zest.