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November 25, 2017

PEAR TARTLET


PEAR TARTLET

Ideal for pairing with Veramonte Rosé Syrah

Ingredients

Crumble:

  • 1 egg
  • 60 g baking flour
  • 120 g cream
  • 30 g butter
  • 75 g brown sugar

Crust:

  • 130 g powdered sugar
  • 40 g almond flour
  • 340 g sifted baking flour
  • Salt
  • Vanilla extract
  • 200 g butter
  • 2 egg yolks

Pears in Syrup:

  • 500 g sugar
  • 500cc water
  • 6 pears
  • Vanilla extract

Topping:

Chopped hazelnuts
Preparation:

Pears in Syrup:

  1. Peal and core each pear.
  2. Make a simple syrup by heating equal parts water and sugar until sugar is fully dissolved.
  3. Flavor with a drop of vanilla.
  4. Mix in the pears and cook at medium heat until soft.

Crust:

  1. Blend the butter and powdered sugar in a mixer until forming a creamy paste.
  2. Continuing to blend, add in the almond flour, egg yolks and a drop of vanilla extract.
  3. Add in the baking flour, a pinch of salt and mix until ingredients are well blended.
  4. Take the dough and knead it into a ball.
  5. Place dough between two silicon sheets and roll out to form a thin, uniform layer.
  6. Chill until nice and firm, then place into a tart mold with a base and edges.

Crumble:

  1. Blend the butter, brown sugar and flour with a mixer until smooth.
  2. Add in the egg and cream. Blend well and set aside.

The Pear Tart:

  1. Cut each pear in half and place them on the crust, covering the entire bottom. Cover pears with the crumble and then sprinkle the surface with chopped hazelnuts.
  2. Bake for 35-40 minutes at 170° C.