These individual poached pear tarts are filled with almond cream and baked on top of a buttery puff pastry. A beautiful treat to spoil any guest! You’ll need to make the poached pears in advance and can also make the almond cream in advance too. Make sure to read the entire recipe before starting so you are well prepared.
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 June to make anything different, as us kids craved her runny butter tarts and her wild blueberry pies! Meanwhile, my mother likes to try new recipes and get a little more creative in the kitchen. It was a perfect mix they had together and they both always made food enjoyable and brought the family 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. They inspire me and I hold on to every moment and experience they have taught me, whether they realized it or not.
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.
It’s in honour of my mother for this mothers day, I’ll get a little creative in the kitchen and try something new. Like these individual poached pear tarts, they may take some time but they are worth it! The poached pears are filled with almond cream and baked on top of puff pastry. A beautiful treat to spoil mom!
For this recipe you can make your own puff pastry if you’re feeling adventurous or you can take the easy route and buy the frozen puff pastry at the grocery store. You can also prep everything in adavance up to 3 days ahead. I hope you enjoy this poached pear tart recipe, maybe try making it with your Mother and create your own memories together?
Happy Mothers Day. xoxPrint
Poached Pear Tarts
These individual poached pear tarts may take some time but they are worth it! The poached pears are filled with almond cream and baked on top of puff pastry. A beautiful treat to spoil a guest! You’ll need to make the poached pears in advance and can also make the almond cream in advance too. Make sure to read the entire recipe before starting so you are well prepared.
- Prep Time: 24 hours
- Cook Time: 45 mins
- Total Time: 24 hours 45 mins
- Yield: 6 1x
- Category: Dessert
- Cuisine: French
- 1 Package Frozen Puff Pastry
- 2 Tablespoons milk, (approx.) for washing the tops of your pear tarts
- Poached Pear
- 1/2 cup + 3 tablespoons white wine; Sauvignon Blanc
- 1 1/4 cup water
- 1/2 cup + 1 tablespoon sugar
- 1 tsp pure vanilla extract
- fresh lemon juice from 1/2 of a lemon
- 3 Bosc Pears
- Almond Cream
- 1/2 cup + 2 tablespoons almond flour
- 2 1/4 teaspoon all-purpose flour
- 1/3 cup unsalted butter, at room temperature
- 1/2 cup + 2 tablespoons sifted icing sugar
- 1 large egg
- Poached Pears
- Combine wine, water, sugar and vanilla in a medium saucepan. Bring to a simmer over medium heat until sugar has dissolved.
- Meanwhile peel, de-core and halve your pears, leaving the stems attached.
- Place pears in simmering sugar syrup, cover and let simmer for approx. 10-15 minutes or until pears are tender (depending on the ripeness of your pears).
- Squeeze the lemon juice over the pears.
- Let pears sit in syrup overnight in the fridge, or up to 3 days.
- Almond Cream
- Sift almond flour and remove any large lumps. Add the all-purpose flour and whisk together.
- In a stand mixer with the paddle attachment, mix the butter until you have a mayonnaise consistency; about 2 minutes on medium speed.
- Add your icing sugar, increase speed and mix until fluffy.
- Add the almond mixture until combined.
- Add the egg, and mix until smooth.
- Cover and place in the fridge until you are ready to use, up to 4 days.
- Puff Pastry
- Defrost pastry in the fridge overnight; read package details for proper directions.
- Assembling tarts
- [url href=”https://www.bakingforfriends.com/wp-content/uploads/2015/05/Pear-Pastry.jpg”][/url]
- Take poached pears out of the fridge and dry them off on paper towel.
- Roll out puff pastry even and thin on a floured surface.
- Place half of a pear on the pastry and using a very sharp knife cut an outline around the pear leaving approx. 1 ½ – 2 inches of puff pastry around the 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 aside.
- Prepare a baking sheet with parchment paper. Place all 6 pear shaped pastries on the baking sheet.
- 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 soften it a little in the microwave or let it come to room temperature).
- Place the pears on top of the almond cream and puff pastry.
- Brush the pastry with milk.
- Place the prepared tarts into the fridge for an hour. This is so the almond cream can harden again. If you miss this step you will have almond cream leaking out all over your pan.
- Preheat oven to 350˚F.
- Brush the pastry again with milk before baking.
- Bake for 45 minutes or until golden brown on the bottom.
- Enjoy warm with ice cream and berries.
I would use a lot more pastry around the pears then I did. The pastry adds a nice buttery contrast and I found I needed more; it seemed to have shrunk a little during baking too.
- 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
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