Puff pear hearts

(14 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Puff pear hearts
Puff pear hearts
  • Makes: 4

Woman's Weekly recipe Delicious pear tarts with a dash of Amaretto, honey and apricot jam. They're made for sharing - if you can give them up!


  • 125g (4oz) puff pastry
  • 4 level tsp ground almonds
  • 1 ripe pear
  • 2tbsp Amaretto, or Marsala, or apple juice
  • 2tsp clear runny honey
  • 1 rounded tbsp smooth apricot jam
  • A little icing sugar, for dusting
  • A little ready-made chocolate sauce and crème fraîche, to serve


  • 7.5cm (3in) heart-shaped cutter
  • Baking sheet

Beth Hildreth, 57, suggests putting the rolling pin in the freezer for a few minutes if the pastry/dough keeps sticking to it.


  1. Set the oven to gas mark 6 or 200°C. Roll out the pastry on a lightly floured surface to a strip about 10 x 35.5cm (4 x 14in), long enough to fit 4 heart shapes snugly. Cut out the shapes with the cutter. Put them on a baking sheet.
  2. Mark a narrow border a little way in from the edge of each heart. Sprinkle the ground almonds inside the border.
  3. Peel, halve and core the pear and slice it thinly. Put the Amaretto, Marsala or apple juice into a small bowl. Dip pear slices into the liquid, then arrange them inside the border of each pastry heart, cutting them to fit. You may not need all the pear. Spoon the rest of wine, liqueur or juice over the fruit, then drizzle honey over.
  4. Bake for 20-25 mins until the pastry is risen and golden.
  5. Warm the apricot jam, then rush it over the hot tarts to glaze.
  6. To serve, dust 2 large plates with sifted icing sugar, swizzle a little chocolate sauce over, then place the warm tarts on top. Serve with crème fraîche.

Nutritional values are for maximum number of servingsFeature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 320(kcal)
  • Fat 20.0g
  • Saturates 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(14 ratings)

Your comments

comments powered by Disqus

FREE Newsletter