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Poached Pear and Quince Frangipane Tartelettes

Poached Pear And Quince Tartelettes

On this eve of a brand new year, (edit: I was writing this last night) I have spent a good part of this last week reflecting on the year gone by while helping our best and dearest neighbors move. We dealt with it the only way we have handled life in the past three years on our street: a long table in the backyard, lots of oysters and a bucket of cold beers, all hurdled around a big fire, watching the kids run around, the dogs chase each others and the adult pretend they were still twenty and carefree. No, it wasn’t all rosy but not everything is and as we went around the table and gave personal highlights of the year passed, I exclaimed "It’s been a pretty fantabulastic year!".

Professionaly for sure as I am currently buckling down in finishing the manuscript for the cookbook and working on a couple of surprises for you. But looking at all these friends gathered around the table hugging, laughing and reminiscing, my heart was soring for having formed stronger ties will all of them and all of you in the past year. I love and live hard and you listen…

Forelle Pears

As a last get together in the tradition of 2008, we each brought our own specialty and as you can imagine, I brought dessert. We decided to go all out and have a pre New Year’s Eve celebration since much like Christmas our little nucleus would be spread out on Wednesday night. Candles and garlands were hung around the yard, Champagne replaced beers and toast and smoked salmon replaced chips and dips. In my family, we share a slice of Galette des Rois on New Year’s Day but I decided to change things around keeping the main components of the galette, puff pastry and almond frangipane cream and layering poached quince and pear slices that I had in the freezer. I did tuck in a little ceramic figurine inside one of the tartelette as the tradition calls for and one of us was indeed crowned king that night. Good cheer and good fun.

Poached Pear And Quince Tartelettes

Poached Pear and Quince Frangipane Tartelettes Recipe:

Serves 6

For the puff pastry:
1/3 puff pastry (recipe here)

On a lightly floured board, roll the puff pastry into a 15×6 rectangle, cut out 6 rectangles (5×3). Prick them with a fork, lay them falt on a parchment lined baking sheet and refrigerate while preparing the fruit and the frangipane.

For the poached pear and quince:
1 quince, peeled, cored and sliced
1 pear, peeled cored and sliced
4 cups water
1/2 cup (100gr) sugar
6 cloves
2 star anise
2 cinnamon sticks
2 teaspoons lemon zest

In a large saucepan set over medium high heat, place the quince only and the remaining ingredients and bring to a boil. Reduce the heat to a simmer and continue to cook for about 45 minutes, or until soft. Remove the quince from the liquid and let cool to room temperature. Proceed the same way for the pear but only cook it for 15-20 minutes.

For the frangipane cream:
1 stick (115 gr) butter, softened
1/2 cup (100 gr) granulated sugar
1 cup (100 gr) ground almond
seeds from one vanilla bean or 2 teaspoons vanilla paste or extract
2 eggs
1/4 cup (60gr) heavy cream

Place the butter, sugar, almond powder, vanilla bean seeds and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir in it instead of whisking not to emulsify it or it will rise while baking.

To assemble:
Preheat oven to 350F.
Evenly spread the frangipane cream over the puff pastry rectangles and layer the quince and pear slices over it. Sprinkle with chopped almonds or pistachios if desired. Bake for 35-40 minutes.

Happy New Year! Bonne Annee!

I am looking forward to 2009! You might see some new and familiar faces come and tend the fort while I wrap things up writing. They illustrate what 2008 has been for me: discovery after discovery of talents, creativity and friendships. A year in which the support and art of others have pushed me to get better, live better, breathe stronger.

You all have made 2008 a wonderful year for me and this site. I will continue to give back to you the best way I can through baking and photographing it of course but also by being more regular on your blogs as soon as things calm down a bit.

So cheers to you in 2009! Wishing you the best 🙂

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Sara January 1, 2009 um 6:31 am

This looks really delicious! Happy new year! 🙂

breadchick January 1, 2009 um 6:33 am


Happy New Year my friend. All the best to you and B.

Rosa's Yummy Yums January 1, 2009 um 9:22 am

Stunning pictures and delightful tartlets! A great way to start the year!

Happy New Year and all the very best for 2009!



Amanda at Little Foodies January 1, 2009 um 9:47 am

Happy New Year, I hope 2009 is a great one for you.

I know I don’t comment often but I still always pop by to see what gorgeous things you’re making and doing.

Sunshinemom January 1, 2009 um 10:37 am

Great pictures and an easy recipe – thanks! Looking forward to all the ethereal dishes that will be coming up this year here!

Cannelle Et Vanille January 1, 2009 um 10:47 am

Happy New Year Helen. Great things happened to you this year and I have a feeling 2009 still have great things in store for you. Looking forward to all of it. Here is to friendship!

Leacayoungart January 1, 2009 um 11:15 am

Happy New Year, Helen!!!! I can’t wait for the cookbook. These look great.

Christy January 1, 2009 um 11:24 am

Happy new year!! May 2009 brings you even better things (a second book deal for example), and all the joy that you deserve!!

What a way to celebrate!! I love the idea of candles and garlands and a long table in the backyard!! I want to do that some day!!

Cindy January 1, 2009 um 12:22 pm

the tartlettes look delicious and your photos are extra wonderful. happy new year!

Karolina Beaudet January 1, 2009 um 12:24 pm

These look delicious!!! Happy New Year, Helen!!! May all your dreams come true!!!

LizNoVeggieGirl January 1, 2009 um 1:37 pm

Such a lovely tartelette to ring in the new year.


MyKitchenInHalfCups January 1, 2009 um 1:56 pm

Beautiful Helen, thank you for a wonderful past year and all the anticipation of the new one! Cheers to you and yours with best wishes for all you hold dear.

Snooky doodle January 1, 2009 um 3:06 pm

I m glad you had a good year with its ups and downs. This tartlette looks delicious as always. Have a happy new year 🙂

Anonymous January 1, 2009 um 4:00 pm

happy new year,this recipes wonderful…

glamah16 January 1, 2009 um 4:58 pm

Happy New Year. I have enjoyed readin your this past year and look forward to the book and another great year of blogging. You inspire.

Susan @ SGCC January 1, 2009 um 5:31 pm

Bonne Annee to you too, Helen! I’m wishing you lots of wonderful things in 2009. You deserve them all! It has been a true pleasure to get to know you, and I thank you for all of your help and great tips as I learned the ropes of this blogging thing. 🙂

Anita January 1, 2009 um 6:14 pm

Happy New Year dear Helen! I am sure this year will be even sweeter and more exciting than the last! And remember, if you need help with the cookbook…:) Best wishes for 2009!

Rita January 1, 2009 um 6:15 pm

Happy New Year to you too Helen! I am happy I discovered your blog in 08 and I look forward to read more on 2009.

Anonymous January 1, 2009 um 6:30 pm

I found your blog in ’08, and check it regularly. I enjoy your writing, even trying (successfully) some recipes. Thank you. Here in New Orleans, we wait for 12th Night for King Cake, with a party held each Wednesday, the last before Mardi Gras. The person who gets the baby hosts the party. I began making tiny porcelain devil babies for the cakes – the plastic, plain baby is not enough.

A good year to you; I’ll continue to check your entertaining blog. Thank you once more

Aimée January 1, 2009 um 6:59 pm

Happy New Year Helen! I had my first galette des rois this new year’s, but I’d take a slice or yours over it anytime.
All the best for 2009. See you around!

Cherie January 1, 2009 um 8:38 pm

Bonne Annee, Helen!

Anonymous January 1, 2009 um 8:53 pm

MEILLEURS VOEUX pour cette nouvelle année chère talentueuse tartelette

Joyce January 1, 2009 um 9:01 pm

Helen- how did so much talent get wrapped in one person?! Your desserts not only look heavenly enough to trade in a first born (I have no children), your photos are beautiful-to give an eye tooth (this I have and cherish my teeth) and now your words are beautifully express (I’m speechless)!
I will truly have to make time to bake someting again and not be on the computer so much.
Thank for sharing your evening with us!

Did I read this correctly this dessert can be made ahead of time and freeze? Would that be frozen before you bake it or after?

Have a golden day!

Anonymous January 1, 2009 um 9:07 pm

Beautiful! What a great way to greet the New Year. Merci et bonne année !

Y January 1, 2009 um 9:12 pm

Happy New Year to you! And here’s hoping you have a very *sweet* 2009! 🙂

Jescel January 1, 2009 um 9:29 pm

delicious and great pic, as always. HAPPY NEW YEAR and here’s to more lovely creations and great success in 2009!

Hilda January 1, 2009 um 10:07 pm

Bonne et Heureuse Annee Helene et tous mes voeux de bonheur pour toi et B. et la maisonnee! La tarte frangipane me rend nostalgique pour la galette des rois (que je vais evidemment devoir eviter cette annee) et j’adore les tartes aux poires, alors tu me touches au coeur la… 😉 En esperant que nous nous rencontrerons bientot (quand ton livre est fini). Gros Bisous.

Valentina January 1, 2009 um 10:07 pm

Can’t wait for the book

Anonymous January 1, 2009 um 11:43 pm

Tous mes voeux pour cette nouvelle année et que tous tes rêves se réalisent.

That Girl January 2, 2009 um 12:14 am

Happy New Year! My new year’s resolution for 2009 is to find and try quince!

Pilarh January 2, 2009 um 12:24 am

I found your blog couple of weeks ago and I’m a fan. Thanks for sharing and Happy New Year!

The Food Librarian January 2, 2009 um 12:32 am

So lovely! What a refreshing and delicious way to bring in the new year. Happy New Year to you and yours!

LyB January 2, 2009 um 1:46 am

Bonne Année 2009, Helen! All the best to you and yours. 🙂

Lori January 2, 2009 um 2:12 am

Happy New Year Tartelette. I look forward to that book and I will stay faithful to your blog. I love to visit and read and take in the sights.

Mallory Elise January 2, 2009 um 3:06 am

mehh! lucky you getting to sit out in the yard…a bit cold and drizzly here…someday i’ll move away from the cold forever…someday.

beautiful white flowers by the way! ps. isn’t a galette des rois for l’épiphanie only!!!?? you frenchies, trying to mess up your OWN customs 🙂 hehehe.

bonne année a toi aussi! cette année c’est l’année du blog pas l’année du Boeuf!

Mike of Mike's Table January 2, 2009 um 3:40 am

That looks wonderfully simple to prepare and a beauty to eat! I hope you and yours have a happy new year!

Lisa is Bossy January 2, 2009 um 4:29 am

Happy New Year Helen! Can’t wait for that cookbook! Keep up the fabulous work! 🙂

Brilynn January 2, 2009 um 5:39 am

I’ve never had a quince before, but these little tartlets sound delightful!
Happy New Year!

Anonymous January 2, 2009 um 5:51 am

Happy New Year! Beautiful blog and I am so thrilled to find someone who forged ahead and made her (baking) dreams come true. I was also glad that you stuck a ceramic "fève" into your tartlette – no Galette des Rois would be one without. Did you get a paper crown though?

Jen Yu January 2, 2009 um 7:37 am

Happy New Year, my dear friend! You know, I’m saving up all of these holidays until the day we meet up and can sit down to celebrate together. Hugs and snuggles to the people and pups 🙂 xxoo

Anonymous January 2, 2009 um 7:41 am

A very warm, Happy New Year to you, Helen. Best wishes to you as you complete your cookbook. I know it will be marvelous! And the pear frangipane? Looks delicious, of course.

Pille January 2, 2009 um 9:54 am

Happy New Year, Helen!!! My man made me macarons on New Year’s Eve, and he learned a lot from your macaron-experiments. So thank you!!

anadelicias January 2, 2009 um 11:24 am

Hummmm!!! The tartelets are so nice …

Happy New Year, Helen!!!


Anonymous January 2, 2009 um 1:12 pm

Happy New Year!
I love pear and frangipane! Never made frangipane before but tasted it Good recipe!

Peabody January 2, 2009 um 2:16 pm

Happy New Year Helen. I hope 2009 brings you many great things.

Anonymous January 2, 2009 um 4:50 pm

All the best to you this year and keep up the awesome work!

La Cuisine d'Helene January 2, 2009 um 5:08 pm

Happy New Year! I can’t wait to read about the new creations. It’s always a pleasure to visit your blog.

Anonymous January 2, 2009 um 5:54 pm

Happy 2009!! Frangipane is one of my favorite flavors, and this looks delightful…even if I would totally use store bought puff pastry and just pretend that I made it myself.

Philo aux fourneaux – Blog culinaire January 2, 2009 um 9:08 pm

Bonne Année 2009 et encore de belles et chics gourmandises toujours aussi bien photographiées.
J’espère que ta résolution sera de nous mettre au moins les recettes en français car je suis trop frustée Madame !

Anonymous January 2, 2009 um 10:29 pm

Such good fortune Helen. I can’t wait for your cookbook.


Anonymous January 3, 2009 um 3:05 am

Happy New Year Helen! Looking forward to more delightful creations from you in 2009! Cheers from Foodista.

Anonymous January 3, 2009 um 3:30 am

Happy New Year! I am looking forward to spending 2009 reading about your recipes and drooling over your photographs. Cheers to the best of things for you and Mr.Tartelette in 2009!

pastry studio January 3, 2009 um 4:12 am

This dessert looks absolutely delicious. Lovely pears. Happy New Year!

cindy* January 3, 2009 um 7:18 am

happy new year to you helen!

Anonymous January 3, 2009 um 1:14 pm

It takes real skill and class to do so well by something this simple, I think.

Happy new year to you, Helen. 🙂

Anonymous January 3, 2009 um 1:41 pm

Wishing you the best for 2009!
Cheers to wonderful desserts, breath taking photography and skilled writing!


Anonymous January 3, 2009 um 8:59 pm

Lovely rustic tartelets!
Have a wonderful 2009!

Manggy January 3, 2009 um 11:32 pm

Bonne annee Helen! Ah, that sounds like the perfect gathering– friends and family and dessert by Tartelette, heh heh 🙂

rhid January 4, 2009 um 2:16 am

Those pears look utterly tasty!

raining sheep January 4, 2009 um 3:42 am

Wishing you a most wonderful 2009. I hope for all good things for you and many, many happy moments. Your new year celebration sounds so nice! Adam and I stayed home, watched a movie and celebrated with champagne. It was a very cold night here, -24Celcius and I was glad to be tucked in at home. The next day, January 1, we went and ice climbed a frozen waterfall in the mountains. A splendid first day to the year. Hugs.

Amy Esther January 4, 2009 um 5:05 am

Happy New Year! This is my first time commenting although I’ve been enjoying your blog for a few months! I just wanted to thank you because I used your Espresso-Dark Chocolate Pots de Creme as a new years celebration dessert for my boyfriend and I. It was delicious! (even if I cheated and used whipped cream from a can…). The leftover espresso went to good use as well 🙂
Thanks for sharing all these yummy recipes and photos!

LILIBOX January 4, 2009 um 8:29 am

Excellente année gourmande 2009!

Deeba PAB January 4, 2009 um 11:48 am

Have a wonderful 2009 Helen. A fantabulous one at that!! Beautiful dessert indeed! Am really looking forward to another gorgeous year on your blog!!

RecipeGirl January 4, 2009 um 3:01 pm

These look similar to the simple apple tartlets that I made last fall w/ pre-made puff pastry. I was quite fond of those. These look lovely too!

Happy, happy New Year!

please sir January 4, 2009 um 4:02 pm

Oh that looks amazing – Happy New Year!

Scott at Real Epicurean January 4, 2009 um 7:26 pm

I’ve never, ever seen quince in a shop to buy. Isn’t that strange?

Cakebrain January 4, 2009 um 9:43 pm

You know, though I’ve read a lot about quinces in literature, I’ve never tasted one! It looks delicious!

Rachael Hutchings January 4, 2009 um 10:46 pm

Happy New Year to you! I can’t wait to see what comes out of your kitchen in 2009!

Susan from Food Blogga January 5, 2009 um 2:08 am

The cloves and star anise must make this dessert as beautifully aromatic as it is beautifully delicious. Happy New Year, my dear!

Kristina R. January 5, 2009 um 6:25 am

Love your blog and can’t wait to see what 2009 brings.

Anonymous January 5, 2009 um 12:54 pm

Bonne et heureuse année 2009 à vous deux et que cette année soit encore très gourmande et que ton livre ait beaucoup de succès. Bises de tout mon coeur.mam

SavoringTime in the Kitchen January 5, 2009 um 3:12 pm

Happy New Year, Helen! You have been a wonderful inspiration.

Nawal January 6, 2009 um 10:55 am

Très Bonne Année 2009 !
Tous mes Voeux Gourmands 🙂

Karynefoodaddict January 6, 2009 um 11:14 am

Quand tu parles de "heavy cream" tu veux dire de la crème fraîche????

merci pour ce très beau blog! et bonne année aussi…

J’écris en français car je suppose que cela fait du bien aussi de lire du français….

Helene January 6, 2009 um 2:18 pm

Thank you everybody!

Karyne: c’est plutot de la creme liquide epaisse, la plus haute en matiere grasse que l’on se sert pour faire de la creme fouettee, ou chantilly.

Fifi Flowers January 7, 2009 um 12:40 am

That pastry looks DIVINE!
Bonne Annee to YOU!

Gretchen Noelle January 7, 2009 um 4:53 am

This looks terrific. I made a pear tart (TWD) that used an almond cream. I want to try this version since I think I might be in love with that taste now. Yum!

Gretchen Noelle January 7, 2009 um 4:53 am

This looks terrific. I made a pear tart (TWD) that used an almond cream. I want to try this version since I think I might be in love with that taste now. Yum!

Karynefoodaddict January 7, 2009 um 8:46 am

Merci beaucoup "Tartelette"! J’essaie ta recette de financiers au chocolat aujourd’hui!!!!

Unknown January 8, 2009 um 2:56 pm

this looks absolutely heavenly.

Bill Medifast November 10, 2009 um 9:22 pm

This recipe is absolutely delicious. I know I'm almost a year late, but I was on the search for some pear recipes. Going to have to try this one out and hopefully have some success. Little out of my league, but I think it may work if I try my hardest.

Thanks for this,

Bill M.

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