Poached Pears and Mascopone Cheese Tart
Recipe Details
Servings: 8
Recipe Category: Dessert
Difficulty Level: Medium
Cooking Times 120 minutes (including cooling times)
I saw a recipe online about a wine-poached pear tart. Instead of using wine, I used cranberry and pomegranate juice to poach the pears and paired the pears with mascarpone cheese in a flaky short-crust pastry.
A tart that is beautiful and delicious!
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What you’ll need
Pastry
11 oz all-purpose flour
3 oz cold butter
3 oz crisco shortening
5 tbsp ice water
Filling
4 pears
2 cups pomegranate and cranberry juice
1 tsp pumpkin spice
8 oz mascarpone cheese
8 oz cream cheese
1/2 cup confectionary sugar
1/4 cup granulated sugar
2 tsp vanilla essence
DIRECTIONS
Poached Pears
Add 2 cups of juice into a pan with the pumpkin spice and the peeled pears
Cook for 30 minutes until the pears are soft
Take out of the liquid and slice pear into thin slices
Pastry
Add the flour, butter, and shortening into a food processor
Pulse until the mixture resembles bread crumbs (all the fat and flour should be mixed up)
Add in the cold water until you see a dough foaming
Shape into a ball
Cover with cling film and store in the refrigerator for 30 minutes
Put the pastry in the pie tray
Beautiful sweetie pie tray (10 inches) from Great Jones that holds up to 1 quart.
Baking the pie
Preheat oven to 375 degrees
Roll out the pastry and put into a 9/10 inch pie pan
Add in baking beans/pie weights ( I got mine from amazon)
Bake until pie crust is golden, which is around 25 - 30 minutes
Let the pie crust cool for at least 30 minutes
Filling
Mix together the mascarpone cheese, cream cheese, vanilla extract, and sugars
Adjust sugar if the mixture isn’t sweet enough
Store in the fridge, until ready to use
Once the pie has cooled
Add in the filling and cover with sliced pears
Take a fork and dig in!!
