Pear and Cinnamon Tartlets

A symphony of flavours!

Prep Time 45 min
Cook Time 42 min
Serving Size 4
Recipe Type Microwave Oven

Brighten up your dessert menu with these delightful Pear Tartlets! The combination of a buttery, flaky crust and tender, cinnamon-infused pear slices makes this a truly irresistible treat. The tarts are easy to prepare and perfect for showcasing fresh, seasonal pears. With a hint of lemon and vanilla, these tartlets offer a burst of flavors that will leave your taste buds craving more. Serve them warm, topped with a sprinkle of brown sugar and cinnamon for that extra touch of sweetness. These elegant tartlets are sure to impress at any gathering or simply as a special treat for yourself!

Ingredients

For the Short-crust Pastry:

200 g (1⅓ cups) all-purpose flour
100 g unsalted butter (cold, cubed)
50 g (1/4 cup) powdered sugar
1 egg yolk
1-2 tbsp ice-cold water
For the Stewed Pears:
2 large pears (peeled, cored, and sliced)
1 cup water
1/4 cup sugar
1 cinnamon stick
1 tbsp lemon juice
1/2 tsp vanilla extract

For the Filling:

2 tbsp ground almonds
1/2 tsp cinnamon powder
2 tbsp brown sugar

Method

In a mixing bowl, rub the cold butter into the flour until the mixture resembles breadcrumbs. Add the powdered sugar and mix well. Add the egg yolk and ice-cold water (1 tbsp at a time) and gently bring the dough together without over-kneading. Wrap the dough in cling film and chill for at least 30 minutes.
In a microwave safe glass bowl, combine water, sugar, cinnamon stick, lemon juice, and vanilla extract. Heat at 100% micro power level for 5 mins. Add the pear slices and heat gently for 05 minutes at 50% micro power level , till the pears are tender but not mushy. Remove from oven and let the pears cool in the syrup.
Select top and bottom heater with fan function & preheat the oven to 180°C. Roll out the chilled pastry on a lightly floured surface to about 3-4 mm thickness. Cut out circles to fit your tartlet tins and press the pastry into the tins. Trim the edges. Prick the bases with a fork and chill for 10 minutes in the freezer. Line the tartlets with parchment paper, fill with any beans, and blind bake for 10 minutes. Remove the parchment and beans, and bake for another 5 minutes until lightly golden. Let cool.
Sprinkle a thin layer of ground almonds over the tartlet bases. Arrange the stewed pear slices decoratively in the tartlets. Sprinkle a mix of brown sugar and cinnamon over the pears.
Bake the assembled tartlets at 180°C for 12 minutes, until the pears are slightly caramelized.
Allow the tartlets to cool slightly before serving.

Did you know?

Cinnamon, a spice that has shaped history and trade, remains essential in culinary traditions. Often confused with cassia bark, true cinnamon from Kerala and Tamil Nadu is cherished for its subtle flavor and versatility. While it's a staple in Western sweet dishes, in South Asia, it adds depth to savory dishes and garam masalas. From ancient civilizations to modern kitchens, cinnamon continues to be a symbol of wealth and cultural heritage.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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