Photo of Spiced Pear and Pomegranate Tart by WW

Spiced Pear and Pomegranate Tart

Points® value
Total Time
1 hr 5 min
30 min
25 min
Chinese five spice powder, with its hints of star anise, adds warmth and great flavour to this lovely pear tart.



4 tsp(s), (20 ml) divided

Table salt

2 pinch(es), divided


2 tsp(s), (10 ml)

Five-spice powder

¼ tsp(s), plus 0.5 ml (1/8 tsp)five-spice power

Fresh lemon juice

2 tsp(s), (10 ml)

Vanilla extract

1 tsp(s), (5 ml)


2 pound(s), (900 g) firm-ripe, Anjou (about 4)

Fillo dough

8 sheet(s), thawed ((32.5 x 45-cm [13 x 18-in])each)

Butter flavour cooking spray

8 spray(s)

Apricot preserves

1 tbsp(s), (15 ml)

Pomegranate seeds

¼ cup(s), (60 ml)


  1. kitchen towel. Place 1 sheet of phyllo on prepared pan; lightly coat with cooking spray and sprinkle with 1 ml (1/4 tsp)reserved sugar mixture. Top with a second phyllo sheet; repeat steps until you’ve made 8 layers.
  2. Spoon pears onto phyllo, leaving a 2.5 cm (1 inch) border and leaving behind some of the juices (to prevent tart from being overly wet). Turn phyllo edges up, sealing corners with a few drops of water. Transfer pan to oven; bake 10 minutes. Reduce heat to 190°C (375°F); continue baking until pears are tender and phyllo is golden and crisp, 15 minutes more.
  3. Brush softened preserves over pears; sprinkle tart with pomegranate seeds. Cool at least 10 minutes before cutting into 8 slices and serving.
  4. Serving size: 1/8th of tart


Add the pears to the lemon juice mixture as you slice, to keep them bright and fresh. Mixed apricot preserves with 2 ml (1/2 tsp) water to soften preserves.