Asian delicacy with wow factor made from an incredible combination of classic Chinese five spice and other mixes!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 (10-inch square) tart pan |
Ingredients
- 1 sheet frozen puff pastry – thawed, unfolded, and lightly rolled
- 2 Bartlett pears, halved and cored
- 2 d’Anjou pears, halved and cored
- 1 red pear, halved and cored
- 2 tablespoons white sugar
- ½ lemon, juiced
- ½ (8 ounce) package cream cheese, softened
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 tablespoon turbinado sugar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides.
- Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves.
- Place hasselbacked pears in a bowl. Add white sugar and lemon juice and gently toss to coat; let pears stand for 5 minutes.
- Mix cream cheese, confectioners’ sugar, and vanilla extract together in a bowl; spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart.
- Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Cool tart for 15 minutes before slicing.
- Coarse ginger sugar can be used in place of the turbinado sugar, if desired.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 118 mg |
| Sugars | 23 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made this using a Pillsbury puff pastry and a 9″ round pie dish. The pears didn’t quite cook through – they were still very firm and raw, but I couldn’t let it bake anymore or the curst would burn. Any ideas on how to get the pears to a better consistency, because it is quite good!
Five stars for ease! I did change vanilla extract to almond extract in the cheese mixture, but am certain it would have been just as flavorful with Vanilla.
Very yum. . I used homemade gluten free sourdough pastry, dairy free cream cheese and the ginger suggestions and apart from it spilling all over my oven ….. VERY worth the time …. thank you 🙂
The recipe really interested me. I was concerned about one review that said the cook would not make it again, “no wow factor.” Sooo I took the next review and turned it up to high. I added 1 1/2 teaspoons ground ginger to the cream cheese mixture PLUS 1 1/2 teaspoons of finely diced candied ginger (Penzey’s) to the cream cheese and sugar mixture. Wow! This is fabulous. I had not imagined before that ginger and pears were such a perfect match. Every year I will look forward to this delight!
I thought this was just okay. I would not make this again. Pears were cooked perfectly. No wow factor.
Unbelievably easy!! I did a trial run for Thanksgiving. I used gluten free puff pastry (Nicole Hunn’s recipe) and ginger sugar.
So easy, so pretty, so delicious!