Your holiday party is not complete without wine poached pear tarts to pair with your Pinot Noir at the end of your meal. The light, flaky tart pairs well with the complex warmth of the poached pears, making it an excellent choice to impress your guests!
After having the chance to try Gloria Ferrer wines a few months back, I immediately fell in love with the winery and their social, fun, and fruit-forward wines. They are such a great option for parties, and are going to be on my wine list for my own upcoming holiday party I am throwing after I visit my friend in NYC.
As usual, I wanted to make sure I had a nice treat to pair with our wine. I love the earthiness of the wine that certainly reminds me of the winter months to come. The notes of black cherry, cedar, and spice inspired me to use poached pears. I wanted to have something light and less messy than simply serving poached pears in its sauce (and perhaps even eat by hand as the night went on!). The obvious choice for me was to create small wine poached pear tarts for us to eat with the Gloria Ferrer Carneros Pinot Noir.
To keep the poached pear tarts lighter, I used a quick pie pastry and a homemade almond filling. The contrast of the almond filling and the poached pears elevate the earthiness of this sweet pinot noir and also create a lovely wintery visual contrast.
I actually recommend saving your Gloria Ferrer pinot noir for drinking and using any table wine you may have around for the poaching. The noir is much better suited to enjoying in its natural state and not altered with the cinnamon and vanilla we add to the poaching liquid which does neutralize many of the complex flavors in the wine.
For the Poached Pears
For the Tart Crust
For the Almond Filling
Serving Size: 1 tart
Amount Per Serving: Calories: 373 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 25mg Sodium: 270mg Carbohydrates: 77g Net Carbohydrates: 0g Fiber: 5g Sugar: 34g Sugar Alcohols: 0g Protein: 7g