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Spicy pear tartlets

Recipe from: 7/20/2000 12:00:00 AM
Ingredients 12
Servings 10


  • 4
    star anise, slightly crushed
  • 4
    whole cloves, slightly crushed
  • 1
    vanilla pod
  • few strips lemon rind
  • 30
    castor sugar
  • 250
  • 350
    frozen puff pastry, defrosted
  • 4
    small pears, peeled, halved and cored
  • 1
    egg, whisked
  • 30
    light brown sugar
  • pinch cinnamon
  • mascarpone cheese or whipped cream


+/- 30 min
Preheat the oven to 200 ºC. Lightly butter a baking sheet or spray with non-stick spray and sprinkle with a few drops of water. Place the spices, lemon rind and sugar in a saucepan with the water and bring to the boil. Add the pears and simmer gently for about 10-15 minutes or until just tender. Cool the pears in the liquid. Meanwhile, on a lightly floured surface, roll the puff pastry out until slightly thinner. Cut the pastry into 10-12 squares and place on a baking sheet. Trim the sides of each pastry square and press the trimmed strips of pastry onto the sides of the squares to form an edge. Prick the base of each pastry square with a fork and chill for 30-60 minutes. Remove the pears from the liquid, pat dry and place a pear half, cut side facing down, on each pastry square, gently pressing it into the pastry. Sprinkle the pear halves with the light brown sugar and cinnamon. Bake for about 10-15 minutes or until the pastry is nicely puffed out and golden brown. Serve hot with mascarpone cheese or whipped cream. Makes 10-12 tartlets.

Read more on: bake  |  fruit

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