Quick & Easy Puff Pastry Pear Tarts – Page 2

In a medium pot, combine water, sugar, vanilla, lemon zest, cinnamon sticks, and star anise. Bring to a boil.
Peel the pears, cut them in half, and core them.
Add the pears to the syrup and poach for 10–15 minutes, until fork-tender.
Remove the pears and place them on paper towels to drain.

In a small bowl, mix the chopped walnuts, honey, orange zest, and cinnamon.
Spoon this filling into the hollowed side of each pear half.

Cut the puff pastry into 6 rectangles.
Place each pear half cut side down on a rectangle.
Cut around the pears for a neater shape, brush the tops with some poaching syrup, and sprinkle lightly with sugar.
Bake in a preheated oven at 180°C (350°F) for about 25 minutes, or until golden brown.

Serving Suggestions

Top with icing sugar and fresh mint.
Serve warm with a scoop of vanilla ice cream or whipped cream mixed with orange zest.

Use firm, ripe pears that hold their shape during poaching.
Keep puff pastry chilled until you’re ready to use it.
Drain pears well after poaching to avoid soggy pastry.
Substitute pecans for walnuts if desired.
For a vegan version, use plant-based puff pastry and replace honey with maple syrup.

Yes, you can use apples, but they may need less poaching time than pears.

Thaw it in the refrigerator for a few hours (follow package instructions).

Store the tarts in an airtight container in the fridge for up to 2 days. Do not store at room temperature due to the fruit.

📌 Save this recipe for later or share it with a friend who loves cozy fall desserts!

Pages: 1 2