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–+ servings
pear tart

Poached Pear Sour Cream Tart

This sour cream tart is sweet and creamy layered with red wine and espresso poached pears underneath a crisp, crumbly topping. Have a slice with your favorite cup of tea for dessert or even breakfast.
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AUTHOR Dianna
Course Breakfast, Dessert, Recipes
Servings 12 servings
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients
  

Poached Pears

  • 3 Bosc pears, pealed
  • 500 ml red wine, I used Cabernet Sauvignon
  • 1 tbsp instant espresso
  • 2 tsp almond extract
  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp ginger

Sour Cream filling

  • 8 oz sour cream
  • 2 tbsp all-purpose flour
  • 1 lg egg
  • 1/3 cup sugar
  • 1/4 tsp almond extract*
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Crumble

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tbsp granulated sugar
  • 1/2 tsp cinnamon or nutmeg
  • 1/4 cup butter, softened

Crust

  • 1 pie crust

Instructions
 

Poached Pears

  • In a pot, add all ingredients except the pears and bring to a simmer. Peel pears and place standing up and allow to simmer for about five minutes.
  • Continue to cook each side of the pear for a total of 25-30 minutes. Allow to cool.
  • Place in a container and seal tightly with plastic. Refrigerate for at least 30 minutes, up to overnight.
  • Remove pears from sauce and slice. Trim seeds and core from each slice if needed. Set aside.
  • Add remaining sauce back to a pot with a tbsp or sugar, or to desired sweetness. Simmer until sauce begins to thicken. If it becomes to thick, and in a little water. Set aside.

Crust

  • Line a large cast iron pan with parchment paper. You can use your pan of choice.
  • Preheat oven to 375 degrees.
  • Roll out thawed pie crust and place in the pan. There will be a little bit of crust that goes up the sides. Form this by pressing down little intentions with your fingers. Poke bottom with a fork a few times.

Crumble

  • Add all ingredients together and crumble with your fingers. Set aside.

Sour Cream Filling

  • Add all ingredients to a bowl and whisk together. Set aside.

Build tart

  • Layer sliced pears in a circle around crust. Reserve about 5-6 slice for the top.
  • Pour sour cream mixture over pears and then add the remaining 6 slices on the top.
  • Crumble topping over tart.
  • Bake for 30 minutes.
  • Allow to cool 10 minutes in pan, then lift out tart from parchment paper and slide onto serving dish. Serve warm, or room temperature with a drizzle of sauce.

Notes

  • Allow pears to rest overnight in the sauce and tightly wrapped with plastic. The pears will be easier to handle, and more of that beautiful red wine and espresso sauce will be infused in them.
  • Almond extract is pretty strong and can be replaced with more vanilla if you'd like.
    • Did you try this recipe?Let me know how it was!