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Mulled Pear Tart

For Mulled Pear Tart


rolled puff pastry 1 sheet
pears 8-10 pc
mulled wine 1 bottle


light brown sugar 150 g
spiced rum 100 ml
orange zest 1 slice
lemon zest 1 slice
cloves 2 pc
cinnamon stick 1 pc
star anise 1 pc


mascarpone for serving
icing sugar for dusting


  • Peel and chop a third of the pears for filling

  • Poached in mulled wine until tender 

  • Blitz chopped pear loosen with a little mulled wine and thinly slice the rest of the pears 

  • Caramelize sugar with rum, slice of orange & lemon peel and spices on low heat

  • Preheat oven to 180c and heat baking tray 

  • Use a plate to cut the pastry into a round tart shape and put on parchment paper

  • Spread the pear puree on top of pastry leaving 1 cm spare to create a crust

  • Lay the sliced pears on top then drizzle with caramel 

  • Put the tart on hot tray and bake for 25 mins until crispy crust

  • Serve with icing sugar, mascarpone and orange zest




  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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