by: Laura Kim
Cook Time
2 hours
Prep Time
75 minutes
Yield
8 servings
@TOKIBUNBUN
“These beautiful tarts are perfect for a weeknight dinner party because you can make them ahead of time.”
Total Time
2 hours
Prep Time
75 minutes
Yield
8 servings
summary
These elegant—and charmingly pear-shaped—individual desserts are easier than they appear! The poached pears can be made up to 2 days ahead and stored in the refrigerator, where their flavor will deepen as they rest. You can adjust the sugar in the poaching liquid to taste: If your wine is particularly dry, feel free to add another tablespoon or two of sugar to make a pleasantly sweet syrup. Store-bought puff pastry makes Laura Kim’s poached pear tartlets recipe a snap to assemble.
ingredients
- Poached Pears:
- 1 bottle (750 milliliters) dry white wine, such as Pinot Grigio
- ½ cup (106 grams) granulated sugar
- 1 small lemongrass stalk (about 35 grams), pounded and chopped into 4-inch pieces
- 2-inches (about 30 grams) of fresh ginger, scrubbed and sliced
- 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
- 1 cinnamon stick
- 2 star anise pods
- 4 cardamom pods, cracked
- Coarse salt
- 4 firm-ripe Bartlett pears, peeled and halved lengthwise, divided
- ½ cup (11 grams) dried butterfly pea flowers
- Juice of 1 lemon
- For Assembly:
- 14 ounces (about 400 grams) frozen puff pastry, thawed according to package instructions
- 1 egg, lightly beaten
- 2 tablespoons (28 grams) unsalted butter, melted
- Turbinado sugar, for sprinkling
- Fresh bay leaves, for garnish, optional
directions
Poached Pears:
- In a large pot, combine the wine, sugar, lemongrass, ginger, vanilla, cinnamon, star anise, cardamom and a pinch of salt. Bring to a boil and stir until the sugar is dissolved, about 8 minutes. Reduce to a simmer and add half of the pears. Add just enough water so that the pears float. Return the mixture to a gentle simmer and cook, with the lid of the pot slightly ajar, until the pears feel tender when pierced with a knife, 22–25 minutes.
- Using a slotted spoon, transfer the pears to a small bowl and ladle about 1 cup of poaching liquid over them to cover. Set aside to cool in the poaching liquid.
- Add the butterfly pea flower and lemon juice to the remaining poaching liquid in the pot and return to a boil. Cook until the mixture turns deep royal purple, about 2 minutes. Add the remaining pears and just enough water so that the pears float. Return the mixture to a gentle simmer and cook, with the lid of the pot slightly ajar, until the pears feel tender when pierced with a knife, 22–25 minutes.
- Using a slotted spoon, transfer the second batch of pears to a small bowl and ladle about 1 cup of poaching liquid over them to cover. Set aside to cool in the poaching liquid.
- Cover and refrigerate the prepared pears for up to 2 days if not using immediately.
Assembly:
- Preheat the oven to 400°F with a rack in the center position.
- Remove the pears from the poaching liquid and set on paper towel-lined plates to drain (keeping the original and butterfly pea batches separate). Use a melon baller or teaspoon to carefully remove the core from each pear half. Set aside while you prepare the dough.
- Find the largest pear half to use as a template, and use a sharp paring knife to cut 8 pear-shaped pieces of puff pastry, leaving a ½-inch margin around the pear. Evenly space the puff pastry pieces on a parchment-lined baking sheet and freeze for 15 minutes until firm.
- Use a sharp paring knife to score a line partway through the dough about ½-inch in from the edge of each piece of puff pastry (about the size of a pear half). Dock each piece of dough by using a fork to prick holes all through the center portion. (This will prevent the center of the dough from rising in the oven.)
- Slice the pear halves lengthwise into ½-inch pieces, keeping the pieces together, and arrange 1 sliced pear half in the center of each piece of puff pastry, maintaining its shape. Brush the edge of the dough with lightly beaten egg and brush the pears with melted butter. Sprinkle generously with turbinado sugar.
- Bake until the pastry is puffed on the edges, golden brown and firm to the touch, about 35 minutes. Garnish with a fresh bay leaf, if desired. Serve warm or at room temperature.
notes
The spices in the poaching liquid are infinitely adjustable to your taste.
This poached pear tart recipe is best the day it is baked, but the tartlets can be refrigerated for up to 2 days. Reheat in the oven before serving.
