Once Upon a Rustic Pear Pie
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INGREDIENTS
- 1 sheet frozen puff pastry, thawed and lightly rolled on a floured surface
- 1 egg, beaten
- Powdered sugar
Pears:
- 6 ripe pears, peeled, halved, and cored
- 2 cups/480 milliliters water
- ½ cup minus 2 tablespoons/80 grams sugar
- ½ teaspoon ground cinnamon or 1 cinnamon stick
- 1 tablespoon lemon juice
Almond Cream:
- 1 cup/100 grams almonds, finely ground
- 7 tablespoons/100 grams unsalted butter, very soft
- ½ cup/100 grams sugar
- 2 eggs, beaten
- 1 heaping tablespoon/15 grams all-purpose flour
- 1 tablespoon vanilla extract
INSTRUCTIONS
- In a large skillet, combine the water, sugar, cinnamon, and lemon juice. Bring to a boil, then reduce to a simmer. Add the pears and cook for about 30 minutes, until tender. Let cool, then slice each pear thinly, keeping the top intact so the slices fan out but remain connected.
- In a bowl, mix the ground almonds, butter, sugar, and eggs until smooth. Stir in the flour and vanilla extract. Transfer to a piping bag.
- Cut the puff pastry into 12 squares. Cut slits into 6 of the squares to create a lattice pattern. On the remaining squares, pipe a layer of almond cream and place a poached pear on top.
- Cover each tart with a latticed square, pressing the edges to seal. Trim any excess pastry. Brush with the beaten egg.
- Preheat the oven to 400°F (200°C). Arrange the tarts on a lined baking sheet and bake for 20–25 minutes, until golden brown and crisp.
- Dust with powdered sugar, let cool slightly, and serve warm.
MY NOTES
FAQ
What type of pears work best for this pear pie?
The best pears for pear pie puff pastry tarts are firm, slightly tart varieties like Bosc, Anjou, or Bartlett pears. Bosc pears hold their shape well when baked, preventing them from turning mushy. Anjou and Bartlett pears offer sweetness and flavor, but they can soften a bit more during baking, so it’s important to avoid overcooking them. Using a mix of these pear types can also provide a balanced texture and flavor. Make sure to peel, core, and slice the pears evenly to ensure consistent cooking in the pear pie filling.
Can I make the almond cream ahead of time?
You can make the almond cream ahead of time for pear pie tarts. Prepare the almond cream, then store it in an airtight container in the refrigerator for up to 2 days before using. If you’re planning to make it further in advance, it can also be frozen for up to a month. Just make sure to let it thaw completely before using it in the pear pie tarts. When ready to use, stir the almond cream well to ensure it’s smooth and spreadable.
How do I prevent the puff pastry from getting soggy?
To prevent the puff pastry from getting soggy in a pear pie, there are several steps you can take. First, you can blind-bake the puff pastry before adding the pear filling. This involves pre-baking the pastry until it begins to set, helping it form a barrier against moisture. Another method is to sprinkle a thin layer of cornstarch, breadcrumbs, or ground almonds on the pastry before adding the pears, which will absorb excess liquid. You can also ensure that your pears are well-drained after poaching them, as excess liquid will cause sogginess.
Is there a substitute for almonds in the pear pie filling?
ou can substitute almonds in the pear pie filling. If you’re allergic to almonds or just want a different flavor, you can use hazelnuts, walnuts, or pistachios as alternatives. Another option is to use ground sunflower seeds or a seed-based butter like sunflower seed butter. Each substitute will alter the flavor and texture of the almond cream slightly, but they can still provide a rich, nutty base for the pear pie. For a smoother, dairy-free option, you can also use coconut flour or a combination of oats and seeds for a similar texture.
Can I use store-bought pie crust instead?
While puff pastry offers a light, flaky texture, you can use store-bought pie crust instead if you prefer. However, keep in mind that a pie crust is denser and will result in a different texture. If using a store-bought pie crust, it’s important to blind-bake it before adding the filling to ensure it’s cooked through and doesn’t become soggy. Store-bought pie crusts often come with a firmer texture, so it won’t offer the same lightness as puff pastry, but it still makes for a delicious pear pie.
What’s the best way to store leftover pear pie tarts?
The best way to store leftover pear pie tarts is to place them in an airtight container. If you plan to eat them within a couple of days, store the tarts at room temperature. For longer storage, refrigerate them for up to 3 days. When storing in the fridge, let the tarts cool completely before sealing them in the container to avoid condensation, which could affect the texture. You can also freeze pear pie tarts for up to a month. To reheat, bake them in a preheated oven to restore the crispness of the puff pastry.
How can I make this pear pie recipe dairy-free?
To make this pear pie recipe dairy-free, you can swap out the butter in the almond cream for a dairy-free butter substitute, such as margarine or coconut oil. For a lighter version, you can use a plant-based oil like olive oil or avocado oil. Additionally, use a non-dairy milk such as almond milk or oat milk in place of any dairy-based liquids. Ensure that your puff pastry or pie crust is dairy-free as well, as some commercial versions contain butter. Always double-check ingredient labels for hidden dairy products.
Can I freeze the tarts before baking for later use?
you can freeze the pear pie tarts before baking for later use. To do so, assemble the tarts as instructed, but leave them unbaked. Place the unbaked tarts on a baking sheet and freeze them until solid. Once frozen, transfer them to an airtight container or freezer-safe bag for long-term storage. You can keep them in the freezer for up to 3 months. When ready to bake, there’s no need to thaw; just bake them directly from the freezer, adjusting the baking time as needed.
