Poached Pear Pastry Tarts: A Delicious & Easy Recipe

Poached pear pastry tarts: prepare to be transported to a Parisian patisserie with every delectable bite! Imagine the delicate, buttery flakiness of a perfectly baked pastry, giving way to the tender, melt-in-your-mouth sweetness of a pear, gently simmered in fragrant spices. This isn't just dessert; it's an experience.

Pears have been celebrated throughout history, appearing in ancient Roman writings and Renaissance art. Poaching, a technique used to gently cook fruit in liquid, has long been a method of preserving and enhancing their natural flavors. Combining this classic technique with the artistry of pastry making results in a dessert that's both elegant and comforting.

What makes poached pear pastry tarts so irresistible? It's the harmonious blend of textures and tastes. The crispness of the pastry provides a delightful contrast to the soft, yielding pear. The subtle spice notes, often including cinnamon, cloves, and star anise, add warmth and depth, creating a symphony of flavors that dance on your palate. Plus, while they look impressive, these tarts are surprisingly simple to make, making them perfect for both special occasions and cozy weeknight treats. I'm excited to share my foolproof recipe with you, so you can create these little masterpieces in your own kitchen!

Ingredients:

• For the Pastry:
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
• 1/2 teaspoon salt
• 1/2 cup ice water, plus more if needed
• 1 tablespoon granulated sugar
• For the Poached Pears:
• 4 ripe but firm pears (such as Bosc or Anjou), peeled, halved, and cored
• 4 cups water
• 1 cup granulated sugar
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 lemon, zested and juiced
• 1 vanilla bean, split lengthwise and seeds scraped
• 2 cinnamon sticks
• 3 whole cloves
• For the Almond Cream Filling (Frangipane):
• 1 cup almond flour
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg
• 1 teaspoon almond extract
• 1 tablespoon all-purpose flour
• For the Egg Wash:
• 1 large egg
• 1 tablespoon milk or cream
• For Garnish:
• Powdered sugar, for dusting
• Slivered almonds, toasted (optional)

Preparing the Pastry Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt is evenly distributed, which is crucial for flavor.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout. These butter pieces are what create flaky layers in the baked pastry.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Be careful not to overmix. The dough should just come together and form a shaggy mass. If it's too dry, add a little more ice water, but avoid adding too much, as this can make the dough tough.
4. Form and Chill the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a disk. Divide the disk in half, flatten each half into a smaller disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is essential for relaxing the gluten and allowing the butter to firm up, resulting in a tender and flaky crust.

Poaching the Pears:

1. Prepare the Pears: While the dough is chilling, prepare the pears. Peel them carefully, leaving the stems intact if desired (it looks nice!). Halve the pears lengthwise and use a melon baller or small spoon to remove the cores.
2. Combine Poaching Liquid Ingredients: In a large saucepan or pot, combine the water, sugar, white wine, lemon zest, lemon juice, vanilla bean (including the scraped seeds), cinnamon sticks, and cloves. Stir to dissolve the sugar.
3. Poach the Pears: Bring the poaching liquid to a simmer over medium heat. Gently add the pear halves to the simmering liquid. Make sure the pears are mostly submerged; if not, add a little more water.
4. Simmer Until Tender: Reduce the heat to low, cover the pot, and simmer the pears for about 15-25 minutes, or until they are tender but still hold their shape. The exact cooking time will depend on the ripeness of the pears. To test for doneness, insert a paring knife into a pear half; it should slide in easily with minimal resistance.
5. Cool the Pears: Once the pears are cooked, remove them from the poaching liquid with a slotted spoon and place them on a plate to cool completely. Reserve about 1 cup of the poaching liquid; we'll use it later to brush the tarts.
6. Reduce the Poaching Liquid (Optional): If you want a more intense flavor, you can simmer the remaining poaching liquid over medium-high heat until it reduces to a syrup-like consistency. This concentrated syrup can be drizzled over the finished tarts for extra flavor and shine.

Making the Almond Cream Filling (Frangipane):

1. Cream Butter and Sugar: In a medium bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but you can also do it by hand.
2. Add Egg and Almond Extract: Beat in the egg until well combined. Then, stir in the almond extract.
3. Combine Dry Ingredients: In a separate small bowl, whisk together the almond flour and all-purpose flour.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour and make the frangipane tough.
5. Chill the Frangipane (Optional): For easier handling, you can chill the frangipane in the refrigerator for about 30 minutes before using. This will firm it up slightly.

Assembling and Baking the Tarts:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll Out the Dough: On a lightly floured surface, roll out one disk of pastry dough to about 1/8-inch thickness. Use a round cookie cutter or a sharp knife to cut out circles slightly larger than your tart pans or desired tart size. I usually aim for about 4-5 inch circles.
3. Line Tart Pans (or Free-Form Tarts): Gently press the pastry circles into the tart pans, trimming any excess dough from the edges. Alternatively, if you're making free-form tarts (galettes), simply place the pastry circles on the prepared baking sheet.
4. Fill with Frangipane: Spread a generous layer of the almond cream filling (frangipane) evenly over the bottom of each tart shell, leaving a small border around the edge.
5. Arrange the Pears: Slice each poached pear half lengthwise into thin slices, keeping the slices together at the top. Gently fan out the pear slices and arrange them on top of the frangipane in each tart. You can get creative with the arrangement!
6. Egg Wash: In a small bowl, whisk together the egg and milk or cream to make an egg wash. Brush the edges of the pastry with the egg wash. This will help the pastry turn golden brown and shiny during baking.
7. Bake the Tarts: Bake the tarts in the preheated oven for 25-35 minutes, or until the pastry is golden brown and the frangipane is set. The baking time may vary depending on your oven, so keep an eye on them.
8. Cool and Glaze: Remove the tarts from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. While the tarts are still warm, brush them with the reserved poaching liquid (or the reduced poaching syrup, if you made it). This will add a beautiful shine and enhance the pear flavor.
9. Garnish and Serve: Dust the cooled tarts with powdered sugar and sprinkle with toasted slivered almonds, if desired. Serve the tarts warm or at room temperature. They are delicious on their own or with a scoop of vanilla ice cream or a dollop of whipped cream.


Conclusion:

And there you have it! These poached pear pastry tarts are truly a must-try for anyone looking to impress with a dessert that's both elegant and surprisingly simple to make. The combination of the tender, spiced pears nestled in flaky, golden pastry is simply divine. It's a dessert that speaks of cozy autumn evenings, festive holiday gatherings, and special occasions that deserve a touch of homemade magic. But why are these tarts so special? It's the perfect balance of flavors and textures. The poaching liquid infuses the pears with warm spices like cinnamon and cloves, creating a depth of flavor that store-bought pears simply can't match. Then, the buttery, flaky pastry provides a delightful contrast, adding a satisfying crunch to each bite. And let's not forget the visual appeal! These tarts are absolutely stunning, making them the perfect centerpiece for any dessert table. Beyond their inherent deliciousness, these tarts are also incredibly versatile. Looking for serving suggestions? A dollop of freshly whipped cream or a scoop of vanilla bean ice cream is the classic choice, and for good reason! The cool creaminess complements the warm, spiced pears beautifully. But don't be afraid to get creative! A drizzle of salted caramel sauce would add a touch of decadence, or a sprinkle of chopped toasted nuts would provide extra texture and flavor. For variations, consider using different types of pears. Bosc pears hold their shape particularly well during poaching, but Anjou or Bartlett pears would also work beautifully. You could also experiment with different spices in the poaching liquid. A star anise or a pinch of cardamom would add an exotic twist. And if you're feeling adventurous, try adding a splash of brandy or rum to the poaching liquid for an extra layer of flavor. Another fun variation is to use different types of pastry. While I love the classic puff pastry, you could also use shortcrust pastry or even phyllo dough for a different texture. If you're short on time, store-bought puff pastry is a perfectly acceptable shortcut. Just make sure to thaw it properly before using it. These poached pear pastry tarts are also a wonderful make-ahead dessert. You can poach the pears a day or two in advance and store them in the refrigerator in their poaching liquid. This will actually enhance their flavor! Then, simply assemble the tarts and bake them just before serving. I truly believe that this recipe is a winner. It's easy enough for beginner bakers to tackle, yet impressive enough to wow even the most discerning palates. It's a dessert that's sure to become a family favorite, and one that you'll be proud to share with friends and loved ones. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some magic in the kitchen! I'm confident that you'll love these poached pear pastry tarts as much as I do. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your friends and family think? Share your photos and stories in the comments below. I can't wait to see your creations and hear about your baking adventures! Happy baking!

---

Poached Pear Pastry Tarts: A Delicious & Easy Recipe



Elegant individual tarts with tender poached pears nestled in rich almond cream (frangipane) and flaky homemade pastry.

Prep Time60 minutes

Cook Time45 minutes

Total Time225 minutes

Category: Dessert

Yield: 4-6 individual tarts

Save This Recipe

Ingredients

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
• 1/2 teaspoon salt
• 1/2 cup ice water, plus more if needed
• 1 tablespoon granulated sugar
• 4 ripe but firm pears (such as Bosc or Anjou), peeled, halved, and cored
• 4 cups water
• 1 cup granulated sugar
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 lemon, zested and juiced
• 1 vanilla bean, split lengthwise and seeds scraped
• 2 cinnamon sticks
• 3 whole cloves
• 1 cup almond flour
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg
• 1 teaspoon almond extract
• 1 tablespoon all-purpose flour
• 1 large egg
• 1 tablespoon milk or cream
• Powdered sugar, for dusting
• Slivered almonds, toasted (optional)

Instructions

1. Prepare the Pastry Dough:
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly), cut the butter into the flour until the mixture resembles coarse crumbs.
4. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The dough should just come together and form a shaggy mass.
5. Form and Chill the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a disk. Divide the disk in half, flatten each half into a smaller disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
6. Poach the Pears:
7. Prepare the Pears: Peel the pears, halve them lengthwise, and remove the cores.
8. Combine Poaching Liquid Ingredients: In a large saucepan or pot, combine the water, sugar, white wine, lemon zest, lemon juice, vanilla bean (including the scraped seeds), cinnamon sticks, and cloves. Stir to dissolve the sugar.
9. Poach the Pears: Bring the poaching liquid to a simmer over medium heat. Gently add the pear halves to the simmering liquid.
10. Simmer Until Tender: Reduce the heat to low, cover the pot, and simmer the pears for about 15-25 minutes, or until they are tender but still hold their shape.
11. Cool the Pears: Remove the pears from the poaching liquid with a slotted spoon and place them on a plate to cool completely. Reserve about 1 cup of the poaching liquid.
12. Reduce the Poaching Liquid (Optional): Simmer the remaining poaching liquid over medium-high heat until it reduces to a syrup-like consistency.
13. Make the Almond Cream Filling (Frangipane):
14. Cream Butter and Sugar: In a medium bowl, cream together the softened butter and sugar until light and fluffy.
15. Add Egg and Almond Extract: Beat in the egg until well combined. Then, stir in the almond extract.
16. Combine Dry Ingredients: In a separate small bowl, whisk together the almond flour and all-purpose flour.
17. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
18. Chill the Frangipane (Optional): Chill the frangipane in the refrigerator for about 30 minutes before using.
19. Assemble and Bake the Tarts:
20. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
21. Roll Out the Dough: On a lightly floured surface, roll out one disk of pastry dough to about 1/8-inch thickness. Use a round cookie cutter or a sharp knife to cut out circles slightly larger than your tart pans or desired tart size.
22. Line Tart Pans (or Free-Form Tarts): Gently press the pastry circles into the tart pans, trimming any excess dough from the edges. Alternatively, if you're making free-form tarts (galettes), simply place the pastry circles on the prepared baking sheet.
23. Fill with Frangipane: Spread a generous layer of the almond cream filling (frangipane) evenly over the bottom of each tart shell, leaving a small border around the edge.
24. Arrange the Pears: Slice each poached pear half lengthwise into thin slices, keeping the slices together at the top. Gently fan out the pear slices and arrange them on top of the frangipane in each tart.
25. Egg Wash: In a small bowl, whisk together the egg and milk or cream to make an egg wash. Brush the edges of the pastry with the egg wash.
26. Bake the Tarts: Bake the tarts in the preheated oven for 25-35 minutes, or until the pastry is golden brown and the frangipane is set.
27. Cool and Glaze: Remove the tarts from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. While the tarts are still warm, brush them with the reserved poaching liquid (or the reduced poaching syrup, if you made it).
28. Garnish and Serve: Dust the cooled tarts with powdered sugar and sprinkle with toasted slivered almonds, if desired. Serve the tarts warm or at room temperature.

Notes

• The chilling time for the pastry dough is crucial for a flaky crust. Don't skip it!
• Use ripe but firm pears for poaching. Overripe pears will become mushy.
• Adjust the poaching time based on the ripeness of your pears.
• Chilling the frangipane makes it easier to handle, but it's not essential.
• Get creative with the pear arrangement on top of the tarts!
• The reduced poaching syrup adds a beautiful shine and intense pear flavor.
• These tarts are delicious on their own or with a scoop of vanilla ice cream or whipped cream.