Poached-Pear Tarts

Poached-Pear Tarts
Servings: 8 Prep 30 mins Bake 400°F 18 mins Cook 35 mins to 40 mins


  • 2 cups cranberry juice cocktail
  • 1/3 cup packed light-brown sugar
  • 1 teaspoon grenadine
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 firm-ripe pears, peeled, halved lengthwise and cored
  • 2 tablespoons water
  • 1 sheet frozen puff pastry, thawed according to package directions
  • 1 cup hazelnuts, toasted and skinned
  • 1/2 cup confectioners sugar
  • 3 tablespoons unsalted butter
  • 1 tablespoon hazelnut liqueur (optional)
  • Fresh mint sprigs

Make It

1. Bring to simmering juice, sugar, grenadine, cinnamon and allspice in saucepan. Add pears; poach for 35 to 40 minutes or until tender. Remove with slotted spoon to bowl.

2. Boil liquid 10 minutes to reduce to 1 cup. Whisk in dissolved cornstarch; cook, whisking, until thickened. Cover and reserve sauce.

3. Heat oven to 400 degrees F. Coat baking sheet with cooking spray. Unfold pastry; roll to 11-inch square. Cut out four 5-inch hearts. Place on prepared sheet. Cut scraps, into Xs, Os and hearts.

4. Bake large hearts in 400 degree F oven 12 minutes, cutouts 6 minutes, until golden. Cut out centers of hearts, without going through bottom, leaving 3/4-inch sides.

5. Grind nuts and sugar in processor. Add butter and liqueur. Whirl until paste. Spread in centers of heart.

6. Cut pear halves in half lengthwise. Cut each quarter lengthwise into thin slices, leaving attached at stem end. Fan out pears; arrange 2 quarters on each tart as pictured. Spoon reserved sauce on serving plates. Place hearts in center; surround with cutouts. Garnish with mint. Makes 8 servings (half tart).

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 415, Fat, total (g): 23, chol. (mg): 12, carb. (g): 50, pro. (g): 5, sodium (mg): 150, Percent Daily Values are based on a 2,000 calorie diet.