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Makes tart
US | Metric
Ingredients
  • 1 sheet of ready rolled puff pastry because no one has time for making that.
  • 10 pears, but less if they're large ones
  • 1 bottle of mulled wine
  • 1 orange
  • 1 lemon
  • 150 g light brown sugar
  • 100 ml spiced rum
  • 2 cloves
  • 1 cinnamon stick
  • 1 star anise
  • Mascarpone for serving
  • Icing sugar for dusting .
Mulled Pear Tart Mulled Pear Tart
Mulled Pear Tart
with mulled caramel and mascarpone
Prep 30 minutes
Total 1 hour
  1. Start by peeling and chopping a third of the pears
  2. Poach in mulled wine until tender then blitz in a food processor use some of the mulled wine to loosen it if necessary
  3. Drink the rest obviously.
  4. For the caramel add sugar, rum, slice of orange peel, slice of lemon peel and spices to a saucepan melt sugar a reduce into a caramel over a low heat.
  5. Use a plate to cut the pastry into a round tart like shape.
  6. Slice the rest of the pears thinly, spread the blitz pear mix on top of pastry leaving 1 cm / half and inch spare to create a crust.
  7. Lay the sliced pears on top and then drizzle with caramel
  8. Preheat the oven to 180℃ and heat your baking tray first. This stops the bottom going soggy. When the tray is up to temperature lay the tart on greaseproof paper and onto the already hot tray.
  9. Bake for 25 mins roughly or until pastry is crisp.


Serve with a big scoop of mascarpone and grated orange zest.


Enjoy it you filthy animals!


And add this recipe to your collection (that's the books button on the right hand side).

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Mulled Pear Tart
with mulled caramel and mascarpone
favorite
print
rate
Prep 30 minutes
Total 1 hour
Makes tart
US | Metric
Ingredients
  • 1 sheet of ready rolled puff pastry because no one has time for making that.
  • 10 pears, but less if they're large ones
  • 1 bottle of mulled wine
  • 1 orange
  • 1 lemon
  • 150 g light brown sugar
  • 100 ml spiced rum
  • 2 cloves
  • 1 cinnamon stick
  • 1 star anise
  • Mascarpone for serving
  • Icing sugar for dusting .

  1. Start by peeling and chopping a third of the pears
  2. Poach in mulled wine until tender then blitz in a food processor use some of the mulled wine to loosen it if necessary
  3. Drink the rest obviously.
  4. For the caramel add sugar, rum, slice of orange peel, slice of lemon peel and spices to a saucepan melt sugar a reduce into a caramel over a low heat.
  5. Use a plate to cut the pastry into a round tart like shape.
  6. Slice the rest of the pears thinly, spread the blitz pear mix on top of pastry leaving 1 cm / half and inch spare to create a crust.
  7. Lay the sliced pears on top and then drizzle with caramel
  8. Preheat the oven to 180℃ and heat your baking tray first. This stops the bottom going soggy. When the tray is up to temperature lay the tart on greaseproof paper and onto the already hot tray.
  9. Bake for 25 mins roughly or until pastry is crisp.


Serve with a big scoop of mascarpone and grated orange zest.


Enjoy it you filthy animals!


And add this recipe to your collection (that's the books button on the right hand side).

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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