Poached Pear and Plum Tart

Cuisinart original

A simple, light dessert that is perfect in early fall when pears and plums are at their peak.


Makes one 7” tart, about 4 to 8 servings


Poached fruit: 1 cup port ½ cup orange juice ½ cup water ¾ cup granulated sugar 6 long strips orange peel, white pith removed 2 whole cinnamon sticks 1 tablespoon pure vanilla extract 2 firm pears 2 firm plums Tart: 1 sheet prepared puff pastry 1 large egg 1 tablespoon water ¾ cup semi-sweet chocolate chips

Nutritional information

Calories 295 (8% from fat) • carb. 32g • pro. 1g • fat 3g • sat. fat 1g • chol. 13mg • sod. 39mg • calc. 13mg • fiber 2g


Place the port, orange juice, water, sugar, orange peel, cinnamon and vanilla in a microwave dish that can accommodate the pears if placed upright – no smaller than a 1½ quart container. Peel the pears and place in the liquid. Place in the Cuisinart® Convection Microwave Oven and Grill and select the 6 minute Express Cook. When time elapses, flip pears and microwave again for 4 minutes. Continue turning pears and microwaving in 2 minute increments until pears can easily be pierced with the tip of a paring knife. Remove pears once cooked through and reserve. Place plums in poaching liquid and microwave for 3 minutes. Flip the plums and microwave again for an additional 2 minutes. Flip one more time if necessary. Plum skins will begin to remove themselves from the fruit. When plums are tender when pierced with a knife, remove and reserve them with the pears. Place poaching liquid back into oven and microwave on high for 20 to 30 minutes so that liquid is thick enough to coat the back of a spoon. While the liquid is reducing, prepare the fruit. Cut the pears in half and carefully remove the stem and core. Cut the plums in half, remove the pits and carefully peel away the skin. Place both the pears and plums into a shallow bowl. Once the liquid has reduced, pour over the halved fruit and allow to steep at room temperature. While fruit is steeping, roll the puff pastry out thin. Cut a circle out of the pastry to fit a 9” round pan. Cut a 1” round band out of the pastry to create a border on top of the circle. Whisk together the egg and the water and brush the entire circle and border with the egg wash. Place both together in the 9” pan. Prick the base of the circle with a fork all over its surface. Preheat the oven on the convection setting to 400°F. Place pan on the grill rack in the lower rack position and bake until golden, about 15 to 18 minutes. While pastry is cooling, melt the chocolate by placing in a microwave safe dish and microwave on high for 30 second increments, stirring in between, until melted. When pastry is cool to the touch pour the chocolate into the tart. Allow to cool so that the chocolate hardens. Once the chocolate is cool. Arrange the fruit on the tart. Place liquid back in oven to microwave on high for an additional 3 to 5 minutes to reduce, creating a thick syrup. Spoon over fruit and serve tart with whipped cream on the side.

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