
Peach Poached Pear Tart
- Baking
- Medium
Ingredients
- 30mL SHOTT Peach & Black Tea
- 60mL Water
- 1 Pear
- 1 Puff Pastry Square 10cm2
- 2 Teaspoons Cream Cheese
- ½ Teaspoon Cinnamon
- 1 Teaspoon Sugar
- 1 Tablespoon Melted Butter
Method
- In a small pot, add the SHOTT Peach & Black Tea, pear and water until the pear is submerged.
- Simmer until the pear has softened.
- Cut the pastry in to correct sizes and place the cream cheese in the middle of each square.
- Preheat the oven to 180°C.
- Once the pear is soft, remove the pot, discard the poaching liquid and use the pot to melt the butter.
- Melt the butter in the pot and add sugar and cinnamon and stir to combine.
- Remove the core and cut the pear. Position the pear on top of the cream cheese and brush the pastry with melted butter.
- Sprinkle the pastry with cinnamon sugar and place in the over for 25-30 minutes.
- Serve & enjoy.