Poached Pear Pastry Tarts
Pears poached in red wine and placed on almond cream over puff pastry squares.
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.
Video
Nutrition
Calories: 673kcalCarbohydrates: 64gProtein: 9gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 51mgSodium: 207mgPotassium: 137mgFiber: 3gSugar: 28gVitamin A: 333IUVitamin C: 12mgCalcium: 54mgIron: 3mg
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