Tuesday, May 7, 2013

Pears in Puff Pastry with Lemon Caramel Sauce


Or call them, Tarte au Poires en Cage, which sounds even more delectable.  This recipe and I go waaaay back to a group of friends who shared recipes on a board on Gardenbuddies.com.  We fell in love with this recipe and the lattice pastry roller that cuts a beautiful lattice design in pie crust or puff pastry.  If you don't have a lattice pastry roller, you could simple cut slits in the puff pastry with a knife or wrap them in puff pastry and add cut-outs for decoration.  Flowers would be very cute at this time of year.

At our most recent gourmet group gathering at a friend's home, my assigned recipe was a French Pear Tart with Frangipane for the dessert.  Each couple is assigned one recipe so that the host and hostess can concentrate on the main course and everything else that goes into entertaining a group of ten people. Our assigned recipe reminded me so much of these caged pears and I knew the host and hostess wouldn't mind if I made the substitution as the recipes are much alike and this is such a lovely presentation.

Even though pear season is drawing to a close, there are still good pears to be found and these are poached and baked anyway so even less than perfect will do. So, if you or your mother loves pears, maybe you could treat her to this wonderful dessert on Sunday :) 

Pears in Puff Pastry with Lemon Caramel Sauce

Adapted from Here

Makes 6 pears in pastry.

Special Optional Equipment:  Lattice Pastry Roller

1 pkg puff pastry (2 sheets)
3 firm pears
1 cup sugar
3 cups water
1/2 lemon
1/2 cup almond paste – found in the pie fillings area – Solo is the brand I used
1 egg
3-4 tbsp cream
3-4 tbsp apricot jam
Warm water

Heat oven to 375F.

Place 1 sheet of thawed puff pastry on parchment paper and unfold. Gently roll seams with a rolling pin and then roll a lattice pastry roller across pastry and put back in refrigerator. 

(Alternately, if you do not have a lattice cutter you could try making your own designs in the puff pastry with a sharp knife or simply wrap the pear in pastry and add cut-outs over the top before baking.  Simply follow the procedure for making pastry cut-outs from the puff pastry 1/2" larger than the pear halves.)

Take the other sheet of puff pastry and cut out shape of a pear about 1/2" larger all around than a halved pear.  Cut as many as the number of pear halves you wish to make. You can use the hard paper divider inside the puff pastry package to cut a template to use. Chill all of the pastry while proceeding with the next steps.

Peel the pears, cut in half, core with a melon baler and rub with the lemon half.

In a saute pan large enough to hold the pear halves, bring the sugar and water to a simmer and add the pears. Cover partially and simmer for approximately 15 minutes or until there is only a slight resistance to a knife when inserted into a pear. When done, set aside pears on a paper towel.

To assemble and bake:

In a small bowl whisk together the egg and cream.

Take the pear half cut-out pastry out of the refrigerator. Take a small scoop of almond paste and roll in your hand to make an oblong shape and place it in the scooped out part of the pear from top to bottom and place the pear, cut side down, on the pear-shaped pastry cut-out. Brush the edge of pastry around the pear with the egg mixture.

Take a piece of latticed pastry (or larger piece of plain pastry) large enough to fit over one pear half and slowly and gently pull apart the dough so a lattice forms. Do this when the dough is as cold as possible but not so cold it breaks. You may have to go over the slits with a paring knife if they weren’t cut through to the bottom.

Lay each piece gently on top of the pear (the colder the dough the easier to handle). Press down gently and trim the edges with a paring knife.

Brush the top of the pastry with egg wash.

Bake for approximately 20-30 minutes or until the pastry turns a golden brown.

Combine the apricot jam and water and microwave until warm. Mix it together then strain it to get out the clumps of apricot. Brush it over the pears when they come out of the oven to give it a shiny glaze.

Garnish it with caramel sauce or a small scoop of the best vanilla ice cream you can find.

Caramel Sauce with Lemon
Source Unknown

1 1/2 cups sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter

Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)


  1. These lovely poires are works of art-I came for your asparagus soup recipe and found your pear dessert-such a treat! I think I need a lattice cutter in my kitchen ;-)

  2. Oh wow, these pears look yummy and soo pretty too!I think I would love to try it, so thank you for the recipe! Big hugs,

  3. Oh, Susan, this is truly a beautiful dessert and it sounds delicious too. Caramel sauce with lemon... yes please!

  4. I remember these..It's been so long..You have just inspired me to make again..Perfect for entertaining!
    I don't think I ever made that delicious sauce though:) Must do.
    I hope and know you will have a great MD Nana..
    I bet you had tears of joy when Dane walked:)
    Spring is the optimist isn't it?

  5. Yum! They are almost to pretty to eat - almost. :)
    What a pretty mosaic of Spring flowers.
    Enjoy your evening.

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  7. Let's try that again, in English this time... I'm sure everyone was thrilled to have such a pretty dessert! Happy Mother's Day to you too Susan:@)

  8. Oh my goodness, I remember when we were on GB and you all were making the caged pears! I bought everything, but never did make them...in fact I never have used that lattice maker, it is taking up precious space in my utensil drawer! They really are a beautiful dessert...maybe this fall...

  9. I remember these pretty pears like it was yesterday. I've made them a few times since we were on GB. Just to get use out of that gadget. LOL

    Wishing you a lovely Mother's Day.

  10. Bravo! I would love to find one on my dessert plate. I hope you have a wonderful Mother's Day surrounded by those you love.


  11. Hi Susan, this recipe look wonderful. Your pears in puff pastry are very cute and pretty, very nice pairing with the lemon caramel sauce. :)

    Have a wonderful week ahead,regards.

  12. Oh my these are beautiful! What a gorgeous treat - and the sauce - oh my!

  13. This recipe looks just perfect and very pretty!
    The lemon caramel sauce is definitely my favorite.

  14. wow this looks amazing so pretty great job

  15. These are BEAUTIFUL! And I actually do have one of those lattice pastry rollers, but have never used it. I think you've just given me an idea. ;-)

  16. Stunning pastries, they look perfect :D


  17. These are so very pretty, Susan. The caramel sauce sounds amazing.

  18. These are stunning. I've never used a lattice pastry cutter but now I have to purchase one so I can make these. Thank you for sharing this recipe. I hope you have a wonderful Mothers Day.

  19. Oh this is so beautifuL! I love that it even has little leaves :) Gorgeous!

  20. I was just thinking about these the other day when the lattice cutter fell out of the closet! I didn't realize pear season was coming to an end though. I will have to make them again. I think I still have mine on my blog sidebar.
    Have a wonderful Mother's Day!

  21. What a finale! This is a dessert my husband would adore and it is not so difficult to make for the memory it would create!
    Happy Mother's Day!

  22. Wow Susan, I love the shape of this pear puffs...and yes pear with almond paste is sure a perfect combination...I have some homemade almond paste, now I need to get pears and puff pastry.
    Thanks for this recipe and hope you are having a lovely week...Happy Mother's Day my dear :)

  23. Very elegant pears Susan! This is something I would love to see on my brunch table on Sunday!

  24. whoa! These are restaurant-worthy! so dainty and delicious!

  25. I'm sure this was a hit, and that the substitution was applauded!
    At this time of year I am so happy with the blues in the garden - first the grape hyacinth and now the forget-me-not and bluebells *bliss*

  26. Oooh, those look delicious, and I'll bet the guests were impressed. They're so pretty, too. Would you believe, I've never used puff pastry? I know...I wanted to try palmiers for a party last year, but never fount the puff pastry in the store. I really need to expand my cooking skills. Thanks for the inspiration.

  27. Pears prepared this way make such a wonderful presentation, Susan, and taste so delicious. I have been tempted to buy a lattice pasty cutter many times but the price deters me. Your garden looks beautiful! My husband just returned from a business trip to Chicago and told me the weather there was perfect. I'm hoping we stay above freezing form now on so I can plant some flowers. Have a great weekend!

  28. Gorgeous pears and a beautiful dessert Susan! I picked up a lattice pastry roller at HomeGoods of all places a couple of years ago and never used it! Spring looks beautiful at your house! We have had a very wet spring with record rainfall. I feel like I'm in the Pacific Northwest instead of the normally sunny South :)

  29. I love weird toys. The roller is a fun toy especially in the hands of a master like yourself. You do know your way around a beautiful plate. Sounds like a perfectly simple dish with a very high presentation factor... wow. I do love pears with caramel. Add puff pastry and I'm in heaven.

  30. These are so beautiful! And they sound absolutely delightful :)


  31. OMG!!!! Beautiful recipe. Pinned.

  32. Oh I'm SO impressed! these are absolutely beautiful, what a lovely elegant dessert!!
    Mary x

  33. Your Tarte au Poires en Cage is gorgeous. I love those pretty patterns on the pastry. I should go get a cutter now. :) Can't wait to try this out.

  34. oh Susan these pears look absolutely wonderful I really love puf pastry, are georgeous, hope you have a wonderful Moms day!!

  35. Oh I love this idea and will be stealing it soon.

  36. Wow, This is just beautiful! I love pastry and this is simply irresistible! Must be really delicious as beautiful as it looks!
    Happy Mother's Day! Hope you have a wonderful time with your family!

  37. a lovely idea for a "tres chic " dinner, I love it so much Susan!Have a great Sunday my dear, a hug ....

  38. A very pretty dessert that my family would love. Good job, Susan!

  39. This is absolutely stunning Susan! What a wonderful and fresh tasting dessert in an incredible sauce to boot!


  40. Susan hope you had alovely and nice mom's day!!

  41. Look at these beauties! Wonderful Feuilletées aux poires Susan..they look bothe beautiful and delicious. Our Mother's day in France is somewhere 20th May, so maybe this could be on my menu?
    Hope you had a lovelty day.

  42. This is so beautiful!!! Love it!!!!!

  43. I've always thought this is such an elegant presentation...and delicious to boot. Perfect party dessert.
    Love the sauce! :)
    Hope you had a wonderful Mother's Day, Susan.

  44. It's beautiful. And delicious! I remember that roller, but given my baking skills I never joined in on that one :)

  45. I have seen the special pastry cutter many times in our local bakers supply shop but have never purchased one. This is such a beautiful dessert and I'm sure well worth the time it takes to assemble it so beautifully. I bet this would be delicious with peaches too. I hope you had a lovely Mother's Day, Susan.

  46. What a positively stunning dessert. And what gorgeous pastry work. I love pears. Fresh, roasted, poached or grilled. Pears rock, and so does your dessert!

  47. Susan, I remember these lovelies!
    So why haven't I made this simple and simply elegant dessert yet?
    The lemon in the caramel sauce is one I'm so eager to try.


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