Start your holiday baking on a cozy note with these elegant Poached Pear Pastry Tarts. Watch simple pears transform as they simmer gently in spiced wine until glossy and jewel-toned. Layer buttery puff pastry with these tender pears to create a dessert that feels both rustic and stunning. Serve these tarts at any festive gathering to instantly elevate the table with warmth, aroma, and a little holiday magic.”
Ingredients
Find below the list of ingredients I used to make my Poached Pear Pastry Tarts.
- Anjou Pears
- Red Wine
- Granulated Sugar
- Cinnamon Stick
- Orange Zest
- Vanilla
- Butter
- Almond Flour
- Large Egg
- Puff Pastry
See recipe card for quantities.
How to make Poached Pear Pastry Tarts
- Combine in a small pot, the wine, sugar, stick of cinnamon, vanilla, and zest of an orange. Set aside.
- Peel the pears and cut them in half. Use a melon baller or a spoon to scoop out the seeds. Use a paring knife to cut out the middle stem from each half.
- Place the cored pear halves into the poaching mixture. Bring to a simmer and cook for 20-25 minutes, or until fork tender. Remove from the syrup when ready and let cool on a plate to drain.
- Prepare the almond cream by creaming the butter, sugar and almond powder together. Add the egg and vanilla. Blend until smooth.
5. Cut the puff pastry into 6 rectangles of 3"x4". Lay them on a parchment paper lined baking tray.
6. Place a spoonful of almond cream in the centre of each pastry rectangle. Put a pear half on top of each mound of almond cream.
7. Brush the exposed puff pastry with egg wash. Place the Poached Pear Pastry Tarts in a preheated 375F oven. Bake for 18-20 minutes or until pastry is golden brown and crisp on the bottom of the tart.
Storage
Cool the poached pear pastry tarts completely before storing to prevent the pastry from softening too quickly. Keep them loosely covered at room temperature if you plan to serve them the same day to maintain their flaky texture. Place the tarts in an airtight container and refrigerate them for up to two days if you need longer storage. Warm them in a 350°F (175°C) oven for 5–8 minutes before serving to restore some crispness. Avoid freezing the tarts, as the moisture from the pears will cause the delicate pastry to become mushy once thawed.
Recipe
Poached Pear Pastry Tarts
Ingredients
- 450 grams Puff Pastry
- 3 pieces Anjou Pears
Poaching Mixture
- 500 ml Red Wine
- 100 grams Granulated Sugar
- 1 stick Cinnamon
- 1 piece Orange
- 1 teaspoon Vanilla
Almond Cream
- ¼ cup Unsalted Butter softened
- ¼ cup Granulated Sugar
- ½ cup Almond Flour
- 1 large Egg
- ½ teaspoon Vanilla
Instructions
- Start by making the poaching liquid. Combine in a small pot, the wine, sugar, stick of cinnamon, vanilla, and the zest of an orange. Set aside.500 ml Red Wine, 100 grams Granulated Sugar, 1 stick Cinnamon, 1 piece Orange, 1 teaspoon Vanilla
- Peel the pears and cut them in half. Use a melon baller or a spoon to scoop out the seeds. Use a paring knife to cut out the middle stem from each half.3 pieces Anjou Pears
- Place the cored pear halves into the poaching mixture. Bring to a simmer and cook for 20-25 minutes, or until fork tender. Remove from the syrup when ready and let cool on a plate to drain.
- Prepare the almond cream by creaming the butter, sugar and almond powder together. Add the egg and vanilla. Blend until smooth.¼ cup Unsalted Butter, ¼ cup Granulated Sugar, ½ cup Almond Flour, 1 large Egg, ½ teaspoon Vanilla
- Cut the puff pastry into 6 rectangles of 3"x4". Lay them on a parchment paper lined baking tray.450 grams Puff Pastry
- Place a spoonful of almond cream in the centre of each pastry rectangle. Put a pear half on top of each mound of almond cream.
- Brush the exposed puff pastry with egg wash. Place the Poached Pear Pastry Tarts in a preheated 375F oven. Bake for 18-20 minutes or until pastry is golden brown and crisp on the bottom of the tart.
