Perfect for tea time: Pair a steaming cup with these elegant mini pear tarts. As a passionate home baker with years of experience crafting desserts, I know this combination of buttery chocolate pastry and tender spiced pears delivers pure joy.
Makes 4 tarts | Prep time: 45 minutes | Chilling time: 2 hours
Ingredients
- 200 g flour + extra for dusting
- 50 g sugar (for the dough)
- 2 tbsp cocoa powder
- 1 egg
- 150 g cold butter + extra for greasing
- 50 g finely chopped almonds
- 2 ripe pears
- 50 g sugar (for the filling)
- 100 ml dry white wine
- 1-2 tbsp cornstarch
- Icing sugar, for dusting
Equipment needed:
- Cling film
- 4 ovenproof molds
Read also: ‘3 reasons to eat pears‘
Step-by-Step Preparation
- Sift flour, sugar, and cocoa onto your work surface, forming a mound. Create a well in the center, crack in the egg, and dot the edges with cubed cold butter. Use two knives, a pastry cutter, or your fingertips to rub into coarse crumbs.
- Incorporate the chopped almonds and knead briefly into a smooth dough. Shape into a ball, wrap in cling film, and chill in the fridge for at least 30 minutes. This rest develops flavor and ease of handling.
- Preheat oven to 200°C. Peel, quarter, core, and dice the pears. Simmer with sugar and wine until softened. Mix cornstarch with a splash of cold water to form a slurry, stir in to thicken, then cool the compote completely.
- Grease molds with butter. Roll dough on a floured surface. Cut four 6 cm circles for bases and strips for sides. Line molds neatly.
- Fill with pear compote. Bake on a rack in the middle of the oven for 30-35 minutes, until golden and crisp. Cool in molds.
- Dust with icing sugar just before serving for that professional finish.
Craving more treats for tea or coffee? Check out delectable recipes in the November issue of Santé, now in stores!
