Maggie Beer

Baked Pear Tarts with Chocolate, Coffee & Biscuit Ice Cream

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Step 1: Preheat a fan forced oven to 190C.

Step 2: Peel the pears, cut in half lengthways and remove the core.

Step 3: Place the caster sugar, Verjuice and unsalted butter into a small to medium frypan and place over a high heat. Gently stir until the sugar has dissolved, then bring to the boil.

Tip: The pan should be small enough that the pears fit in snugly.

Step 4: Add the pears and allow to cook for 6 - 8 minutes, then remove the pears from the pan and place on a plate to cool.

Step 5: Continue to cook the sugar mixture for another 4 - 5 minutes or until it becomes a golden caramel colour, then remove from the heat and set aside.

Step 6: Cut 6cm x 8.5cm discs out of the puff pastry and place onto a lined baking tray. Place 1 pear half into the centre of each disc of pastry, cut side down.

Step 7: Make an egg wash by whisking together 1 egg yolk and 2 teaspoons of milk, then brush this around the edge of each pastry disc.

Step 8: Brush a small amount of the caramel over each pear, then place baking tray into the oven.

Step 9: Bake for 20 - 25 minutes or until golden brown and cooked on the base. Cooking time will depend on your oven.

Step 10: Remove tarts from the oven, brush with the caramel and place on a wire rack to cool.

Step 11: Serve warm or at room temperature with Maggie’s Chocolate, Coffee and Biscuit Ice Cream.


  1. 650g 3 ripe pears small to medium in size
  2. 75g 1/3 cup caster sugar
  3. 60ml 1/4 cup Verjuice
  4. 375g 1 sheet butter puff pastry
  5. 10ml 2 tspn full cream milk

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