As we are in the holiday season, deserts are a big part of the season. Poach pear tarts are quite simple to make and is a real wow factor with the colors of the red wine leaching into the light color of the pears and the whole how would be filled with a great smell from the cinnamon and orange. The Light and flaky tart with the rich and creamy mascarpone cheese topped with the soft, tender poached pears do make a great tasting tart that will please any group.
In a sauce pan, combine the wine, sugar, orange zest, cinnamon stick and clove. Bring to a boil and lower temperature until it simmers. While the liquid heats, peal the pears completely and slice the bottom off to make a flat side. Once liquid is warm and simmering, add the pears and cook for 20-25mintus until a bold red color and soft. Rotate the pears carefully in the cooking liquid if they are not fully covered. Rotate every 5-10minutes. Remove and let cool for 10-15 minutes until cooled.
Cut the pears in half long way and spoon out seeds and place on lined sheet pan. Cover and place in refrigerator for at least 3hours, overnight is preferred.
In a bowl, mix the mascarpone cheese, honey and cardamom together until well combined. Slice each sheet of puff pastry sheet into 6 equal pieces. Place about 1 teaspoon of the mascarpone cheese mixture on each puff pastry square, leaving about ½-3/4" bare on each side.
In a bowl, mix the mascarpone cheese, honey and cardamom together until well combined. Slice each sheet of puff pastry sheet into 6 equal pieces. Place about 1 teaspoon of the mascarpone cheese mixture on each puff pastry square, leaving about ½-3/4" bare on each side. Slice each half of the cooled pears length wise into 10 slices, placing 5 pieces fanned over the mascarpone cheese. Place on a lined sheet pan and bake at 400F for 20-25 minutes until the puff pastry is browned. Let the tarts cool on a wire rack and sprinkle powdered sugar over the tarts.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!