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Champagne Poached Pear Tart

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This elegant tart features pears poached in Champagne, nestled atop a creamy mascarpone filling and a buttery almond crust. It’s a showstopping dessert that’s surprisingly easy to make and perfect for celebrations or cozy gatherings.

Ingredients

Scale
  • 4 ripe but firm pears (Bosc or Bartlett recommended)
  • 2 cups Champagne or dry sparkling wine
  • 1/2 cup granulated sugar
  • 1 vanilla bean, split (or 1 tsp vanilla extract)
  • 1 cinnamon stick
  • Zest of 1 lemon (optional)
  • 1 1/4 cups all-purpose flour
  • 1/4 cup almond flour (or substitute with all-purpose flour)
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 tsp salt
  • 1 large egg yolk
  • 2–3 tbsp cold water
  • 8 oz mascarpone cheese, softened
  • 1/3 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Crushed pistachios or sliced almonds (optional, for garnish)
  • Fresh mint leaves (optional, for garnish)
  • Drizzle of honey or reserved poaching syrup (optional, for garnish)

Instructions

  1. In a large bowl, combine all-purpose flour, almond flour, granulated sugar, and salt. Add cold, cubed butter and rub into the flour until mixture resembles coarse crumbs.
  2. Add egg yolk and cold water. Stir until dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  3. Preheat oven to 375°F (190°C). Roll out dough to fit a 9-inch tart pan. Press into pan, trim excess, and prick bottom with a fork.
  4. Line crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden. Cool completely.
  5. Peel pears, cut in half, and core. In a medium saucepan, combine Champagne, sugar, vanilla bean or extract, cinnamon stick, and lemon zest. Bring to a gentle simmer.
  6. Add pears and poach, turning occasionally, for 15-20 minutes until just tender. Remove pears and let cool.
  7. Simmer poaching liquid for 5-10 minutes to thicken into syrup. Strain and reserve for drizzling.
  8. In a bowl, whisk mascarpone, heavy cream, powdered sugar, vanilla, and a pinch of salt until smooth and slightly thickened. Chill if needed.
  9. Spread mascarpone filling evenly in cooled crust. Slice pears thinly and arrange on top. Brush pears with reserved syrup.
  10. Garnish with crushed pistachios, sliced almonds, and fresh mint if desired. Chill tart for 30 minutes before serving.

Notes

Chill the dough thoroughly to prevent shrinking. Poach pears gently to keep their shape. For gluten-free or dairy-free adaptations, see ingredient notes. Make the crust a day ahead for less stress. Brush pears with syrup for extra shine before serving. Tart is even better on day two as flavors meld.

Nutrition

Keywords: champagne poached pear tart, mascarpone tart, pear dessert, holiday tart, easy tart recipe, French dessert, sparkling wine pears, almond crust, elegant dessert, brunch tart

Find it online: https://blingbite.com/champagne-poached-pear-tart-recipe-easy-mascarpone-dessert-perfection/