Red Wine-Poached Pear Tartlets Red Wine-Poached Pear Tartlets

Photography: Ryan Brook

The contrast of buttery cream and red wine–poached pears makes these tarts a stunning addition to your holiday spread. For the prettiest presentation, prepare the pastry, cream and poached pears in advance, then assemble the tarts just before serving. Use a small melon baller or a metal measuring spoon to easily core the pears.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2015


Vanilla Cream:
Poached Pears:


In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Drizzle ice water over top, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if necessary. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 30 minutes.

On lightly floured work surface, roll out dough to generous 1/8-inch (3 mm) thickness. Using 4-1/4-inch (11 cm) round cutter, cut out 8 rounds, rerolling scraps as necessary. Press 1 round into each of eight 4-inch (10 cm) round mini tart pans with removable bottoms. Refrigerate on rimmed baking sheet until chilled, about 30 minutes.

Prick pastry bottoms all over with fork; line each with parchment paper and fill with pie weights or dried beans. Bake in 375 F (190 C) oven until edges are golden, 12 to 14 minutes. Remove weights and parchment paper; bake until pastry is golden, 9 to 11 minutes. Let cool completely in pans. (Makeahead: Remove from tart pans; store between sheets of waxed paper in airtight container for up to 24 hours.)

Vanilla Cream: Meanwhile, in bowl, whisk together egg yolks, sugar and flour until pale, smooth and thickened. In heavy bottomed saucepan, heat milk just until bubbles begin to form around edge; gradually whisk into egg yolk mixture until combined. Return to saucepan; bring to boil, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, until mixture is consistency of pudding, about 3 minutes. Remove from heat; whisk in butter and vanilla until smooth. Strain through fine mesh sieve into clean bowl; place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Makeahead: Refrigerate for up to 24 hours.)

Poached Pears: In saucepan, bring wine, sugar, lemon juice, cinnamon stick and vanilla bean to boil. Add pears; reduce heat and simmer, turning occasionally, just until a knife inserted in several meets no resistance, 8 to 12 minutes. Remove from heat; let pears cool in liquid for 20 minutes. Using slotted spoon, transfer pears to cutting board. Discard cinnamon stick and vanilla bean; bring liquid to boil. Reduce heat; simmer until thick and syrupy, about 10 minutes. (Make-ahead: Refrigerate pears and syrup separately in airtight containers for up to 24 hours. Bring pears to room temperature and reheat syrup before assembling tarts.) Cut pears lengthwise into scant 1/4-inch (5 mm) thick slices.

Spoon about 2 tbsp of the cream into each tart shell; top with pear slices and drizzle with red wine syrup.

Nutritional facts per tart: about

  • Fibre 2 g
  • Sodium 91 mg
  • Sugars 35 g
  • Protein 5 g
  • Calories 377.0
  • Total fat 15 g
  • Potassium 218 mg
  • Cholesterol 129 mg
  • Saturated fat 8 g
  • Total carbohydrate 53 g


  • Iron 11.0
  • Folate 22.0
  • Calcium 7.0
  • Vitamin A 18.0
  • Vitamin C 3.0
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Baking & Desserts

Red Wine-Poached Pear Tartlets