Begin by making the cheese filling. In a large bowl, combine the goat cheese, sour cream, lemon juice, salt, pepper, and cayenne pepper. Mix everything to combine and set aside.
Use a sharp knife (or mandoline) to thinly slice the pears to a thickness of 3mm. Place on a plate and set aside.
Next, make the eggwash. In a small bowl, whisk the egg and milk until fully incorporated. Set aside.
Lightly dust a clean worksurface with flour. Unroll one sheet of puff pastry and use a sharp knife to cut it into 6 equal rectangles.
Use a sharp knife to score a 1 cm border around each rectangle, making sure to not cut all the way through the puff pastry. Scoring will allow the edges of the pastry to rise around the filling.
Use a pastry brush to brush the edges of each rectangle with the egg wash. You do not need to brush the center of the rectangle, as the filing will go in there.
Next, spread 2 tablespoons of the goat cheese filling to the centre of the rectangle, keeping the filling within the scored edge. Add one slice of bosc pear on top of the filling, followed by a slice of Anjou pear (for colour difference).
Use a spatula to transfer the tartlets to a parchment-lined baking tray. Space the tartlets at least 3cm apart so they have room to rise as they bake.
Place the tray in the freezer for 10 minutes so that the puff pastry firms up again. Repeat this process for the other sheet of puff pastry.
Preheat the oven to 375°F.
Remove the tartlets from the freezer and place in the oven. Bake for 22-25 minutes or until golden brown, turning the trays halfway through cooking to ensure even browning.
Remove the tartlets from the oven and let them cool on the trays for 10 minutes. Once cooled, drizzle each tartlet with 1 teaspoon of the Rosemary-Infused Honey.
Serve immediately and enjoy!