I love poached pears as much as I love elderflower liqueur. When I decided to combine the two beautiful ingredients for these elderflower poached pear and almond tartlets, it turned out that they’re a match made in dessert heaven. 

I reserved the elderflower poaching liquid and reduced it to create a thick syrup to use as the tart glaze, it not only eliminates wasting that precious poaching liquid, it also adds an extra fragrant floral note to the tarts.

Feel free to make a larger tart instead of individual tartlets. Keep in mind that you’ll need to increase the baking time slightly.

I’ve used the basic tart crust in my fresh strawberry tart recipe, If you don’t feel like making your own, you can use any good quality store bought tart crust and still get great results.

I use St-Germain elderflower liqueur for this recipe. If you prefer to make this alcohol-free, substitute with elderflower cordial.

Elderflower Poached Pear and Almond Tartlets – Serves 6

Ingredients

• 1 quantity basic tart crust, rolled and fitted into 6 individual tartlet tins (10 cm each.) No need to blind bake the crust
• 3 ripe pears such as Bosc or Anjou – peeled, halved, core removed
• 1 & ½ cups elderflower liqueur such as St-Germain (use elderflower cordial for a non-alcoholic substitute)
• 1 & ½ cups water
• 115 Grams (¼  cup ) unsalted butter, at room temperature
• 125 grams (½ cup) confectioners sugar
• 1 teaspoon pure vanilla extract
• 2 egg yolks
• 125 grams (1/2 cup) finely ground almonds

Instructions

For the Poached Pears:

Place elderflower liqueur and water in a saucepan.  Add the pears – you might need to add a bit more water to cover the pears.  Bring to a boil over high heat. Reduce heat medium low, and simmer quietly until the pears have softened but are still firm enough to hold their shape – about twenty minutes depending on the ripeness of your pears. Carefully remove the pears from the liquid and set aside.  

For the Elderflower Glaze:

Make your elderflower syrup by bringing the poaching liquid back to a boil and let simmer until it develops the same syrupy consistency as runny honey.  Set aside to glaze your tarts once they finish baking.

Assembly and Baking:

Preheat your oven to 180 degrees (350 F)

Make the filling by mixing together your butter, confectioners sugar and vanilla extract.

Add the egg yolks and continue to mix until incorporated.

Fold in the almonds

Spoon the almond cream into each tartlet shell

Slice each of the pear halves crosswise into six or seven thin, even slices. Add a pear half on top of the almond cream,, fanning the slices out slightly. Repeat with the remaining pears.

Bake for 25 to 30 minutes or until the filling has puffed up slightly around the pears and the crust is golden brown

Remove from the oven and let the tartlets cool slightly. Glaze with reserved elderflower syrup and serve.

Find more delicious dessert ideas here