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Pear Tart with Puff Pastry
Pear Tart with Puff Pastry
Fresh pear season is underway, with all 10 varieties of USA Pears being harvested now. In our family, pears are one of our favorite fruits. We buy them but they never last long. We like pears that are ripe. You can easily determine if a pear is ripe by applying gentle pressure to the narrow “neck” of the pear with your thumb.
If the pear yields to pressure, it is ripe. While most people prefer pears perfectly ripe, there are an abundance of uses for crisp and under-ripe pears. They are especially ideal for poaching in a pear tarte or pear torte recipe or this insanely delicious French pear tart recipe. We hope that you love this Pear Tart with Puff Pastry.
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Poaching a pear is simple, but looks and tastes so special. The grandfather of poached pear liquids is the traditional wine and sugar mixture, but today's poached pear recipes run the spectrum of flavors and uses.
You can easily infuse creativity in any poached pear recipe by experimenting with tea, bourbon, coconut milk, beer, coffee, or a myriad of other poaching liquids. We poached our pears with white wine with a splash of coconut milk which is something we have never done before.
Pear Tarte | French Pear Tart Recipe
Ingredients in the pear torte recipe
Follow your favorite pie crust recipe or use one box of ready to bake pie crust (rolled style in the refrigerated section). To save on time, we used a ready to bake pie dough/crust.
- 1 ripe Green Anjou pear
- 2 tablespoons raw honey
- 1 teaspoon maple sugar (not maple syrup)
- 1 egg for a wash, optional
- White wine – we used Chateau St Michelle Riesling
- Vanilla bean
- Coconut milk
Directions for the French pear tart recipe
- Prepare your pear tarte pie crust or place the ready to go crust on the counter. This will warm it up a little bit before rolling out. When ready, roll out the dough on a lightly floured surface; be careful not to roll it too thin. Cut one 1.5 inch or larger circle for each tart. Circles should be larger all the way around then the size of the mini tart pans.
- Roll out the dough to be slightly larger than the tart pan. Press the dough into the pan, making sure to push it up the sides and fold it over the top. This ensures that the juice from the pears does not leak out and make it impossible to remove the tart from the pan in one piece.
- First, press the dough into the pan, making sure to push it up the sides and into the grooves all the way around. Next, use your fingers to carefully press the dough into the corners and into the grooves of the pan. Finally, the dough will be evenly pressed into the pan, giving it a smooth and classic look.
- Use a cookie cutter to cut out small hearts from the leftover dough. We were able to cut out 6 hearts from the leftover dough, which was the perfect amount for the size of the tart pan and cookie cutter we used. You may find another size and number works better.
- Thoroughly wash the pears, then peel and core them. Peel and core the pears, and then cut each pear into thinner slices. After thoroughly washing the pears, peel and core them. Cut each pear into thinner slices that are about ¼ to 1/3 of an inch thick, after peeling and coring them. Thoroughly wash the pears. Next, peel and core them. Finally, cut each pear into thinner slices.
- Add 1 1/2 cups of white wine simmering and vanilla bean into small saucepan over medium to high heat. Bring to a boil. Decrease your heat and add your pear slices along with a generous splash of coconut milk. To fully poach, you should cook about 30 minutes or until tender. Since we are baking afterwards, poach pears about 20 minutes making certain to keep the pears entirely under the liquid.
- Fill the tart pan up to the top line with the pear slices, you’ll have a couple layers, try to fit them in like a puzzle so there aren’t any unfilled areas. Top the pears with the raw honey.
- Fold the pie dough for your pear torte recipe over the top edges of the pears and brush on a small amount of the egg wash. Then carefully dip each heart one at a time into the egg wash and place slightly over lapping one another around the pan. If needed add more egg wash and sprinkle with maple sugar.
- Bake the tarts at 375 degrees for about 25 to 30 minutes. Cover the tarts with tinfoil for the first 15 minutes of baking. Keep an eye on the tarts as you approach the 20 minute mark to make sure they do not overcook. Let cool for 10 minutes before serving.
Did you make our pear tarte or pear torte? We hope that you are inspired by this Pear Tart with Puff Pastry. Happy baking!
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