Cook Along with Chef Deniz: Red Wine Poached Pear Tarte

October 08, 2020

Cook Along with Chef Deniz: Red Wine Poached Pear Tarte

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Tonight, Chef Deniz was in the Well Seasoned kitchen cooking up something delicious with Lakeside Cellars! Lakeside Cellars is located in the south okanagan - Osoyoos, BC where the Dhaliwal family produces their beautiful wines. Tonight we are joined by Lynette Faye from KIS Consulting, their wine agent, and while Chef prepares a beautiful meal using their wines to cook, we will also discuss what makes a perfect pairing and we will learn about this awesome BC winery. Click on our video still below to watch!

Open the other recipes he featured tonight in your browser so you can work across his menu as you watch along.

Red Wine Poached Pear Tarte With Frangipane, Puff Pastry And Chantilly

Yields to 2.


  • 1 bosc pear, peeled and cored, cut in half
  • 75mL Frangelico
  • 250mL dry red wine
  • 100mL sugar
  • 1 vanilla bean, scraped
  • 3 star anise
  • 2x3’’ round puff pastry
  • 75mL soft butter
  • 75mL sugar
  • 2 eggs
  • 50mL almond flour
  • 10mL flour
  • Icing sugar
  • 2 small cubes of butter
  • 100mL whipping cream
  • 5mL vanilla extract
  • 20mL icing sugar


  1. Preheat your oven to 400F. Combine pears, frangelico, red wine, vanilla bean, sugar, star anise in a small pot and simmer until the pears are tender but still slightly firm.
  2. In a standing mixer cream sugar and butter. Add eggs one at a time, scrape the bowl. Add almond flour and regular flour, mix until combined.
  3. When it's time to assemble, smear 15mL of frangipane on the puff. Cut the pear halves into 4 slices and fan on top of the pastry. Dust with icing sugar.
  4. Put a small knob of butter and bake until golden in the oven approximately 10-12 minutes. While tarts are baking reduce the pear cooking liquid to a glaze on high heat. Whip the cream with vanilla extract and icing sugar to soft peaks.
  5. Drizzle the warm tarte with pear reduction and dust with icing sugar. Serve with chantilly cream.

Prep Time: 15 Minutes

Cook time: 10 Minutes

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