Quick tarts with mascarpone, caramelized pear, and pomegranate - photo 1
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Quick tarts with mascarpone, caramelized pear, and pomegranate

Wegetariańskie Desserts Dishes for Special Occasions 30 min Easy 64 wyświetleń ~57.62 PLN - (0)
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Description

A seasonal, quick dessert combining delicate mascarpone cream with juicy, caramelized pears and vibrant pomegranate seeds. Inspired by the autumn flavors of Europe, the tartlets are visually striking — golden, puffed edges of the pastry, shiny slices of pear, and ruby-red pomegranate pearls. Perfect for dessert after dinner, at a party, or with afternoon coffee. Served on light plates with a dusting of powdered sugar, they look elegant and tempt with the aroma of cinnamon, honey, and lemon.

Ingredients Used

Ingredients (11)

Servings:
4
  • Puff pastry 320 g
  • Mascarpone 250 g
  • Pear 1.7 szt. (~300 g)
  • Pomegranate seeds 100 g
  • Honey 40 ml
  • Lemon juice 20 ml
  • Chicken egg 1 szt. (~60 g)
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Butter 20 g
  • Powdered sugar 20 g
  • Walnuts 30 g
💰 Szacowany koszt dania: ~57.62 PLN (14.40 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 200°C (top-bottom). Line a large baking sheet with parchment paper. If the puff pastry was in the fridge, take it out and let it warm up slightly on the counter for 5–10 minutes — it should be pliable but still cool.

Ingredients: Puff pastry
Use a large baking tray lined with parchment paper. Do not heat the dough for too long — if it is too soft, it will be harder to shape and may spread during baking.

Preparing the fruits

2

Wash the pears. Peel them thinly with a peeler or knife and cut them in half lengthwise. Remove the seeds with a teaspoon. Cut each half into slices about 4–6 mm thick — not too thin, so they don't fall apart during baking.

Ingredients: Pear, Lemon juice
Use a sharp fruit knife and a cutting board. If the pears are very ripe, cut them gently so the slices don't fall apart. Immediately drizzle with lemon juice to prevent browning.
3

In a medium skillet, melt the butter (if using) over medium heat. Add the sliced pears, drizzle with lemon juice, and sprinkle with cinnamon. Pour in 30 g of honey. Cook for 4–6 minutes, gently stirring with a wooden spatula, until the slices soften and lightly caramelize — they should be tender but hold their shape.

Ingredients: Pear, Honey, Butter, Ground cinnamon, Lemon juice
Use a non-stick pan with a diameter of 20–24 cm. If you don't have butter or prefer a lighter version, skip the butter and caramelize the pears with just honey. Be careful not to burn the honey — reduce the heat if it starts to darken.

Cream

4

In a medium bowl, place the mascarpone (250 g). Add the remaining 10 g of honey and 20 ml of lemon juice. Use a hand whisk or a silicone spatula and mix vigorously for 30–60 seconds until the mixture is smooth, creamy, and slightly shiny. Taste the cream — it should be slightly sweet and gently tangy.

Ingredients: Mascarpone, Honey, Lemon juice
Use a metal or glass bowl. Do not mix too long with an electric mixer — mascarpone should not be overly aerated or thinned out. The mixture should be silky and soft.

Assembly and Baking

5

Roll out the puff pastry on a lightly floured surface (if needed). Divide it into 4 equal rectangles (for 4 tarts). Gently press a 1 cm edge along the border of each rectangle with a sharp knife — do not cut all the way through, just draw a line so that the edges rise nicely during baking. Prick the center of each rectangle several times with a fork to allow steam to escape.

Ingredients: Puff pastry
Use a sharp knife to score the edges and a rolling pin to gently roll out the dough. Poking holes in the center prevents excessive puffing. Transfer the rectangles to the baking sheet gently using a spatula.
6

Arrange the caramelized slices of pear in the center of each rectangle, slightly overlapping to create a fan shape or a rosette. Leave a 1 cm border that should rise. Beat the egg in a small bowl and gently brush the edges of the pastry with a silicone brush. Place the tray in the preheated oven and bake for 12–15 minutes, until the edges are clearly puffed and golden. After 10 minutes, keep an eye on it — the pastry should be golden brown, and the center soft.

Ingredients: Pear, Chicken egg, Puff pastry
The best option is a standard baking tray measuring 30x40 cm lined with baking paper. If you notice that the edges are browning too quickly, reduce the temperature to 190°C and bake for an additional 2–3 minutes. The cake is ready when the edges are golden and crispy.

Finishing and decoration

7

After removing the tartlets from the oven, let them sit on the baking sheet for 3–5 minutes to cool slightly (the dough continues to set). Place 1–2 tablespoons of mascarpone cream in the center of each tartlet. Generously sprinkle with pomegranate seeds. Additionally, you can sprinkle finely chopped walnuts and sift a thin layer of powdered sugar for an elegant appearance.

Ingredients: Mascarpone, Pomegranate seeds, Walnuts, Powdered sugar
Use a spoon to apply the cream and a small sieve to sift the powdered sugar. Additionally, you can add walnuts to enhance the flavor/texture (optional ingredient). If the cream is too thick, mix it gently — do not thin it with water.

Serving

8

Serve the tarts slightly warm or at room temperature. Place one on a dessert plate, and next to it, you can add a spoonful of extra mascarpone cream or a drizzle of honey warmed to a liquid consistency. Sprinkle with a little cinnamon if desired.

Ingredients: Mascarpone, Honey, Ground cinnamon, Pomegranate seeds
Use light-colored plates to contrast with the red pomegranate. The tartlets taste best on the same day when the pastry is still crispy.

Fun Fact

💡

The pomegranate was a symbol of fertility and abundance in ancient cultures; its vibrant color and juiciness make it a popular choice for decorating holiday desserts.

Best for

podwieczorek przyjęcie jesienne święta i spotkania rodzinne

Tips

🍽️ Serving

Serve the tarts slightly warm, with a scoop of vanilla ice cream for a contrast of temperature and textures. For an elegant presentation, sift powdered sugar just before serving and add a few fresh mint leaves as a colorful accent.

🥡 Storage

Store in the refrigerator in a closed container for up to 24 hours — the dough will lose its crispness, so before serving, you can heat it in the oven at 170°C for 3–5 minutes to restore the crispness. The cream and fruits are not suitable for longer storage.

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