Poached Pear Tartlets
This recipe has all of 4 ingredients and can be prepared in stages so that you don’t need to spend too much time away from your guests.
As a bonus, this recipe is relatively healthy as far as desserts go, especially if you use a good quality oil, but of course, you can always substitute a little melted butter if you want something a little more decadent.
Best of all, everyone will devour these little tartlets – even the children – although you may want to dollop a little ice cream on the side as an enticement.
Recipe serves 6
750 ml Berry juice
3 med Pears, peeled, cored and halved
6 sheets Filo pastry
2 tbsp Olive oil
Preheat your oven to 180ºC. Line a baking sheet with baking paper.
In a medium saucepan, poach the pears in the juice until they are soft, but still holding their shape nicely. Remove the pears and set aside, but keep the juice in the pan and allow it to reduce until it is thick and syrupy.
Meanwhile, cut each sheet of phyllo pastry into 6 equal squares. Take one square and lightly brush it with oil. Lay another phyllo square on top then brush with the oil. Continue until you have 6 stacks of 6 squares of phyllo pastry. Arrange the pastry stacks on your baking sheet and place a pear on each one. Brush with a little of the reduced juice.
Bake for 20 minutes until the pastry is golden and crispy. Brush again with the reduced juice and serve.
Really good bit
You can use a variety of juices to change the flavour of this dish. Try pomegranate juice, or a mix of apple and berry juices. If you aren’t a fan of pears, you can use fresh berries. Simply skip the poaching step and assemble in the same way.
You can also play around with puff pastry instead of fiddling with the filo sheets. It’ll look equally as charming when you serve it.
From the kitchen of Katie Schenk
If you like this recipe why not try these other dessert recipes:
And do please share your own favourite soup recipes below… we’d love to hear from you.