Pomegranate Pear Tart

Simple name, not-so-simple pomegranate pear tart – with an almond-oat crust, butterscotch cream cheese, Chinese five spice pears, topped with pomegranate arils and orange zest.

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Originally, I made this pomegranate pear tart in haste for a friend’s birthday and did not take my usual glamour shots prior to serving. I told myself I would make it again and take proper photos but I decided to just use my live, in-action photos taken with my phone.

Not that this wasn’t worthy of a repeat, it’s damn delicious, I am just trying to reduce the amount of dessert in my house because lately it’s been out of control. I am almost done going through all the stashed away/frozen holiday treats from December. But I digress…

Naming this recipe was difficult because there’s so much going on, and yet the flavors go so well together that no one flavor dominates. So I kept the name simple despite it’s complexity – pomegranate pear tart.

Rather than use a plain flour-based crust, I added a little almond flour and almond extract instead of vanilla. Nothing too crazy, but a slight nuttiness. Then a butterscotch cream cheese layer was spread over the cooled crust. On top is an array of sliced Bartlett pears tossed in Chinese five spice, garnished with fresh pomegranate arils, and a little orange zest.

To keep the pears from browning, I used a trick I learned from The Kitchn. Originally tested on apples but it works on pears, too!

POMEGRANATE PEAR TART

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Yield: 12 Servings Prep Time: 2 Hours 45 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1/2 cup blanched almond flour/meal
• 1 cup all-purpose flour
• 2 Tbsp tapioca flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 6 Tbsp cold, unsalted butter, cut into cubes
• 1/2 tsp almond extract

FILLING

• 8 oz. cream cheese, room temperature
• 1/4 cup butterscotch sauce
• 1/4 cup powdered sugar

TOPPING

• 3 fresh Bartlett pears, peeled, cored, and sliced
• 2 cups water
• 2 Tbsp honey
• 2 tsp Chinese five spice
• 1/4 cup pomegranate arils
• 1 Tbsp fresh orange zest

Directions

1. Move the oven rack to the center of the oven and preheat to 350ºF.
2. In the bowl of a food processor* add the flours with the tapioca starch, sugar, and salt. Pulse to combine. Scatter the butter pieces over the top and drizzle with almond extract. Pulse until the dough clumps and the butter is fully incorporated, 20-30 seconds**. Add drops of cold water if needed to help it come together.
3. Coat a 9-inch tart pan with removeable bottom with nonstick cooking spray. Transfer dough into the pan and press the dough evenly into the bottom and up the sides of the pan.
4. Place tart pan directly on oven rack and bake until the top edges of the crust are just barely starting to turn golden, 15-20 minutes, rotating pan halfway through baking. Remove and allow to cool completely on a wire rack before filling.
5. Meanwhile, prepare the filling. In a medium bowl, add cream cheese, butterscotch and powdered sugar. Beat until creamy; set aside.
6. In a large bowl, combine the water and honey* until dissolved. Add the pear slices and gently toss to coat. Let rest for 5 minutes before draining. Return to the bowl, sprinkle with Chinese five spice, and gently toss to coat.
7. Spoon filling into the cooled crust, spreading evenly. Top with spiced pears, pomegranate arils, and orange zest. Chill for 2 hours or until ready to serve.

Notes

*This step helps prevent the pears from browning. You can also use 1/2 tsp kosher salt per cup of water. Don't believe me? Check this article - https://www.thekitchn.com/skills-showdown-how-to-keep-apples-from-browning-23244847

Source: Crust adapted from my Blood Orange Curd Tart, filling adapted from my Peach Raspberry Mascarpone Tart.