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!

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

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!!