My mom is my partner in crime; I look to her, I laugh with her and I dream with her. Everything I am she helped me to be!
These poached pear tarts were created in honour of my mom to celebrate her for Mother’s Day. They are stunning, elegant, simple yet sophisticated; just like her!
These tarts combine a crisp yet soft and creamy texture with sublet notes of citrusy (Sauvignon Blanc) soaked pears. The pears are nestled on top of a nutty, almond cream and then a crisp, buttery puff pastry. They are absolutely no doubt a beautiful dessert to spoil Mom (or anyone you’re wanting to spoil)!
A Mother’s Day Note about My Grandma and My Mom
My mother and my grandmother have been my inspiration in the kitchen since I was a little girl. I cherish the days when I was a helping hand, sifting flour and licking the chocolately batter off the beaters.
My grandma stuck to her favourite recipes and had the best pastry around. Although I think we probably didn’t allow Grandma to make anything different, as us kids craved her runny, rich butter tarts and her wild, sweet blueberry pies! Meanwhile, my mother likes to try new recipes and get more creative in the kitchen. It was a perfect mix they had together and they both always made food enjoyable and brought family and friends together.
I was and am incredibly lucky to have spent so much time learning and absorbing the secrets of my mother’s and grandmother’s kitchens. Because of their love, care and attention, they are both a part of me and why I bake. They inspire me and I hold on to every moment and experience they have taught me, whether they realized it or not. Happy Mother’s Day, xoxo.
Make sure to read the entire recipe before starting so that you are well prepared.
- Puff Pastry
- White wine; Sauvignon Blanc
- Granulated sugar & icing sugar
- Pure vanilla extract & almond extract (optional)
- Fresh lemon
- Bosc Pears
- Almond flour
- All-purpose flour
- Unsalted butter
- Ice cream (optional)
- Fresh berries (optional)
Although this recipe isn’t difficult it does take a little time to prep and plan. It’s best to soak the pears overnight (so they soak up as much sugary, white wine as possible), and I also recommend making the almond cream in advance too. You can easily prep this dessert up to 3 days in advance and then put everything together and bake on the day.
- Prep poached pears at least one day ahead or up to 3 days
- Make almond filling the same day or prep up to 3 days
- Defrost puff pastry the night before
- Bake poached pear tarts the same day and enjoy
Tips for The Perfect Poached Pear Tarts
- Don’t stress about ripe pears, when poaching pears it’s better to have firm pears so they don’t cook into mush.
- Use a melon baller to decore pears, they make the perfect tool for this.
- If the stem on the pear breaks when peeling or cutting don’t throw it out. Keep it aside and once ready stick the stem back into the pear and bake away.
- Slice a lemon in half and using a sharp knife poke the pulp so the juices release. When cutting your pears, rub the lemon over the pear to keep it from browning. Give the lemon a little squeeze for more juice.
- Simmering the pears may take longer than the recommended time as this will all depend on how firm your pears are to begin with, be patient and make sure to keep the syrup at a simmer.
- Use a toothpick to pierce the pears to see if they are done. This will prevent big holes in your pears. And always poke the cut side of the pears so the holes won’t be visible.
- Let the pears cool cut side up in the sugar/wine mixture for maximum flavour.
- Defrost puff pastry in the refrigerator overnight. You can’t rush defrosting puff pastry, never try and microwave puff pastry to defrost it faster.
- If your pastry has wet spots from frozen ice, add a generous amount of flour to the area.
- Try your best to cut as thick of an edge as possible around each pear. The more puff pastry around the pears the better!
- Make sure your almond cream is nice and firm (cold) before baking or it won’t hold its shape and will leak out while it bakes. You will get cream baking out but it will be a lot less!
How To Make Poached Pear Tarts
Step One: Peel, halve and decore the pears, leaving the stems attached (rub lemon juice on the pears to keep them from browning). Add wine, sugar and water to a large pot and bring to a simmer, add pears and cook until pears are tender. Cool and place the pot of pears in the fridge overnight. Make your almond cream and refrigerate until ready to use.
Step Two: Roll out puff pastry on a floured work surface. Place pears on the pastry to stencil around. Make sure to leave lots of room. Using a sharp knife or a toothpick trace the shape of the pear approx. 1/2-1 inch bigger than the original pear, drawing leaves at the top.
Step Three: Using a sharp paring knife cut the pastry where you stenciled.
Step Four: Pipe the almond cream into the center of each pear. Then place the pear on top. Wipe any extra almond cream away that is peaking out of the pear.
Step Five: Brush the pastry with milk and bake until crisp and the bottoms are browned. Immediately and carefully cut any almond cream that has leaked out.Print
Poached Pear Tarts
These make ahead poached pear tarts are a beautiful treat to spoil any guest! The pears are poached in a white wine syrup, infusing them with a delicate, bright sweetness. This complements the buttery puff pastry and the nutty almond cream. It’s an elegant dessert, lovely for a special occasion or as a delightful way to end any meal.
Make sure to read the entire recipe before starting so that you are well prepared.
- Prep Time: 24 hours
- Cook Time: 45 mins
- Total Time: 24 hours 45 mins
- Yield: 6 1x
- Category: Dessert
- Method: Baking/Poaching
- Cuisine: French
- 1 sheet Frozen Puff Pastry
- 2 Tablespoons milk, (approx.) for brushing the tops of the tarts
- 1 cup + 3 tablespoons white wine; Sauvignon Blanc
- 2 1/2 cups water
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- fresh lemon
- 3 Bosc Pears
- 1/2 cup + 2 tablespoons almond flour
- 2 1/4 teaspoons all-purpose flour
- 1/3 cup unsalted butter, at room temperature
- 1/2 cup + 2 tablespoons sifted icing sugar
- 1 large egg
- 1 teaspoon vanilla extract or almond extract (optional)
- ice cream (optional)
- fresh blackberries (optional)
- Combine wine, water, sugar and vanilla in a medium saucepan. Bring to a simmer over medium heat until the sugar has dissolved.
- Meanwhile, peel, de-core and halve your pears, leaving the stems attached. Rub lemon over the pear to keep them from browning while you work.
- Place pears in simmering sugar syrup, cover and let simmer for approx. 15-25 minutes or until pears are tender (timing will depend on the ripeness of your pears). Flip pears halfway through.
- Let pears sit in syrup overnight in the fridge, or for up to 3 days.
- In a medium sized bowl, sift the almond flour to remove any large lumps. Add the all-purpose flour and mix together.
- In a stand mixer with the paddle attachment, mix the butter until you have a mayonnaise consistency; approx. 1-2 minutes on medium speed.
- Add the icing sugar, increase speed and mix until fluffy.
- Add the almond mixture until combined. Then add the egg, and vanilla extract and mix until smooth, scraping down the bowl as needed.
- Cover and place the almond cream in the fridge until you are ready to use, up to 3 days.
- Defrost pastry in the fridge overnight; read package details for proper directions.
- Take the poached pears out of the fridge and place them on a drying rack cut side down (you may want to place a piece of wax paper under to catch the drippings).
- Take out the almond cream from the fridge to let it soften if it has been in the fridge overnight or longer.
- Roll out the puff pastry on a floured work surface.
- Place the pears on the pastry giving lots of room between each pear (dab the pears dry if they are still dripping syrup). Outline the shape of the pear by either using a pointy knife or a toothpick by approx. 1/2 -1 inch larger than the actual pear. You can be creative and make little leaves at the top too.
- Do this for all of the pears. Then remove the pears and set them aside, remembering which pear goes where.
- Now using a sharp paring knife follow the lines and cut the pear shapes out. Remove the extra pastry.
- Prepare a baking sheet with parchment paper. Place all 6 pear shaped pastries on the baking sheet (if you don’t have enough room divide the pears onto 2 baking sheets).
- In the centre of each pear shaped pastry, pipe almond cream. Leave lots of room as the cream will leak out and run (if your almond cream is too hard to pipe let it come to room temperature to soften).
- Gently place the pears on top of the almond cream and puff pastry. Clean off any extra almond cream that is sticking out beneath the pear and onto the pastry.
- Place the prepared tarts into the fridge for at least one hour or up to one day. This is so the almond cream can firm up again. If you miss this step you will have almond cream leaking out of the pastries.
- Meanwhile, preheat the oven to 350˚F.
- Brush the pastry with milk before baking.
- Bake for 30-35 minutes or until golden brown on the bottom. Some of the almond filling may spill out, don’t worry this can happen. Once out of the oven use a sharp knife and cut off any almond filling that has baked out.
- Let pears cool on the baking tray for approx. 10 minutes. Serve warm with ice cream and berries.
Try your best to cut as much puff pastry as possible around the pears. The more pastry the better!
Store poached pear tarts in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350˚F for 8-10 minutes.
- Serving Size: 1
- Calories: 358
- Sugar: 36.9g
- Sodium: 103mg
- Fat: 17.5g
- Saturated Fat: 7.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 47.8g
- Fiber: 4.3g
- Protein: 4g
- Cholesterol: 58mg
Keywords: Poached Pears, Tarts, French Dessert, Pastry, Pears
Yes, in fact you should use unripe pears for poaching. If the pears are too ripe and soft they may become mush and lose their shape while poaching.
The best type of pears to use for poaching are Bosc, Anjou, and Bartlett pears. These pears will hold their shape while poaching and are on the firmer side. My top choice is Bosc pears as they have a slightly nutty flavor and work well in baking.
Yes, reheat poached pear tarts in a 350˚F oven for approx 8-10 minutes.
Use leftover puff pastry and almond cream to make mini pastries. Cut pastry into approx. 2 1/2 inch squares and add almond cream in the middle and top with shaved almonds. Refrigerate overnight, then brush the pastry with milk and bake in the oven at 350˚F for 20 minutes or until the bottoms are golden brown. Dust with icing sugar and enjoy.
You may also like: