Flaky Tarts with Poached Pears

These flaky poached pear tarts are the perfect balance of sweetness, crispiness, and cozy seasonal flavors. Golden puff pastry cradles a tender pear half poached in a fragrant rosemary-infused syrup. Each tart is filled with a creamy cashew cheese and walnut mixture for a delicious, indulgent touch. A simple yet elegant dessert that’s sure to impress with minimal effort.

Ingredients

For the poached pears
- 3 Pears, semi-ripe
- 600ml Water
- 1/2 cup Raw Nutritional Pure Organic Coconut Sugar
- 1 tablespoon Lemon juice
- 1 sprig Rosemary

For the tarts
- 1 square Puff pastry, about 200 g
- 2 tablespoons Unsweetened plant-based milk
- 1/2 teaspoon Raw Nutritional Pure Organic Coconut Sugar

For the cashew-cheese and walnut filling
- 1/3 cup Garlic & chive cashew cheese
- 1/4 cup Walnuts, chopped

Method

1- Peel the pears, cut them in half, and remove the core from the center up to the stem.

2- Add the pears, water, lemon juice, rosemary, and coconut sugar to a pot, then bring to a boil. Poach over medium-high heat for about 8 minutes, depending on the firmness of the pears.

3- Remove the pears and set aside on a plate to cool.

4- Remove the rosemary and bring the remaining poaching liquid to a boil over medium-high heat for about 15–18 minutes, until it becomes an amber-colored syrup that’s slightly thickened. Remove the pot from the heat frequently to check the consistency, returning it as needed, especially toward the end when the syrup thickens quickly.

5- Preheat the oven to 375°F.

6- Mix the cashew cheese with the chopped walnuts.

7- Roll out the puff pastry and cut it into 6 squares.

8- Stuff the pears with the cheese-walnut mixture.

9- Place a pear half on each pastry square, brush some of the syrup over the pears, then make a shallow incision with a knife around each pear. Brush the edges of the pastry with the plant milk–coconut sugar mixture.

10- Bake.

11- Mix the plant-based milk and coconut sugar.

12- Bake for 15–20 minutes, or until the puff pastry is nicely golden.

13- Just before serving, drizzle with a little of the reduced syrup and sprinkle with extra chopped walnuts.

Note
It’s very important to use a cashew-based cheese, because coconut-oil-based cheeses will melt and won’t keep a nice creamy texture. I used a garlic and chive cashew cheese, but feel free to choose one you like — cranberry or pepper varieties would also be great options.

By Sarah Bourgie - Le pouvoir des plantes
Writter at RAW Nutritional