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Pear and ginger hearts

  • 10 minutes
  • 12-15 minutes
  • 4
Pear and ginger hearts

These simple individual fruit tarts are a regular on my menus and can be varied so easily to suit whatever is in the pantry.


  • 2 sheets frozen puff pastry, defrosted
  • beaten egg or milk to glaze
  • 2 tablespoons finely chopped crystallised ginger
  • 410 gram can pear quarters, well drained
  • 2 tablespoons your favourite honey
  • 2 tablespoons finely chopped pistachio nuts, optional


  1. Preheat the oven to 220ÂșC. Lightly grease a baking tray or line with baking paper.
  2. Cut the pastry sheets into 8 x 8-10cm rounds or 8-cm heart shapes and place on the prepared trays. Prick the pastry shapes with a fork and chill for 10 minutes.
  3. Brush the pastry rounds with the beaten egg or milk and then arrange equal amounts of ginger on each shape in the centre. Top each with 2 pear quarters and glaze the pears with a little honey.
  4. Bake towards the top of the preheated oven for 12-15 minutes until golden.
  5. If wished, brush with more honey and decorate with pistachio nuts, if using, and a dusting of icing sugar before serving warm.

Cooks Tips

Variations - Use chopped chocolate in place of ginger. - Use canned apricots, peaches or plums. - Use fresh poached fruit scented with spices or poached in wine for a more chic recipe.

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