top of page




pear compote

2 pears

1/3 cup water

1 tbs. maple syrup

1 tsp. lemon juice

1/3 tsp. ground cinnamon

1/3 tsp. ground ginger

pear tartlets

4 small pears

2 frozen puff pastry sheets

1/2 cup pear compote

3 tsp. unsalted butter, melted

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1 egg


pear compote

Peel, core and cut the pears into small cubes. Place in a small saucepan with the water, maple syrup, lemon juice, cinnamon and ginger. Stir to combine. Turn on medium low to medium heat and leave to cook for 15 to 20 minutes or until very soft, occasionally stirring. Blend until smooth with an immersion blender. Set aside to cool down.

Puff Pastry Pear Tartlets

Preheat your oven on 350F and prepare two baking trays lined with baking paper or a baking mat. Wash the Pears, cut them in half, core them then slice into very thin slices. Set aside.

Cut each Puff Pastry Sheets into 4 squares and place them on the trays. Fold the sides of each square to create an edge, pressing on them so they stick to the bottom of the pastry. Spread some Pear Compote in the center of each pastry square.

Arrange the Pear Slices on top of the pear compote, leaving the raised edges clear.

In a small bowl, mix together the melted butter, ground cinnamon and ginger. Generously Brush it over the pear slices.

Brush the raised edges of puff pastry with the whisked egg to give them a golden color.

Bake for about 25 minutes, or until puffed and golden. Leave to cool down, dust with some icing sugar before serving. Enjoy!


bottom of page