For convenience you can always use frozen tart shells and canned pears. But when I made the Almond PearTart there were pastry scraps and poached pears left over... those were the makings of my kind of convenience ingredients. The pears were poached in water and for people who have to live on a strict sugar free diet; I thought pie pastry with pears poached in water would be quite wonderful. But for the rest of us, pears poached in sugar syrup would be even better. The tartlets were so inviting, my love ate them up before he even looked at the Almond Pear Tart...  

Pear Tartlets

leftover pie pastry or 12 frozen tart shells
6 ripe, but firm to the touch small to medium sized pears
2 cups water
1/8 cup sugar

  • Wash, peel, cut in half and core the pears.
  • Add the water to a large skillet.
  • Stir in the sugar and bring it to simmer.
  • Slide the pears into the simmering water. 
  • Blanch the pears for 5-10 minutes, or until almost tender when pierced with a fork. They will continue to soften as they cool.
  • If the pears are somewhat unripe, blanching could take longer. Do not use overripe pears that are already soft to the touch.
  • Scoop the poached pears out with a slotted spoon and transfer them to a paper towel lined tray to cool.
  • Preheat the oven to 375F.
  • Make the pastry and roll out 12 large pastry circles to fit your muffin tins.
  • Press the pastry into the muffin tins.
  • Slice into the pear halves without cutting through.
  • Carefully place the pear halves inside the pastry.
  • Bake in the preheated oven until the pastry is lightly browned.

Privacy & Cookies

This site uses cookies. By continuing to use this website, you agree to their use. To find out more, including how to control cookies, see here: Cookie Policy



My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!