Archive of BBC Food Recipes

Stuffed poached pear tart

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook


  1. Preheat the oven to 200C/400F/Gas 6.

  2. To make the pastry, mix the flour and butter in a food processor until the mixture starts to resemble coarse breadcrumbs.

  3. Add the egg yolk and enough water for the pastry to bind.

  4. Bring the pastry together and, on a floured surface, roll the dough to a ½cm/¼in thickness. Cut out two large pear shapes, then place on a baking tray and bake for 10 minutes.

  5. For the pear, bring the wine, water, sugar and bay leaf to a simmer in a small saucepan. Poach the pear halves in the syrup for 10 minutes, weighed down with a small plate to submerge the pear.

  6. To make the filling, mix together the goats' cheese, chives and chopped salad onion, then season with salt and freshly ground black pepper.

  7. Stuff this mixture into the cored poached pear halves and place the pears on the pastry. Bake in the oven for 10 minutes.

  8. Serve on a large warm plate and garnish with the basil leaf.


For the pastry

  • 170g/6oz plain flour
  • 100g/3½oz unsalted butter
  • 1 free-range egg yolk
  • cold water, to mix

For the pear

  • 150ml/5fl oz white wine
  • 200ml/7fl oz boiling water
  • 50g/2oz caster sugar
  • 1 bay leaf
  • 1 pear, peeled, cored and halved

For the filling

  • 150g/5½oz goats' cheese
  • 1 tsp finely chopped chives
  • 1 salad onion, finely chopped
  • salt and freshly ground black pepper
  • basil leaf, to garnish

Shopping List

Stuffed poached pear tart

Fruit and vegetables

Tins, packets and jars

Cooking ingredients


Dairy, eggs and chilled


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!