Pear & chestnut tarts

Pear & chestnut tarts

Total: 1 hr 15 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 455 kcal
, Fat: 26 g
, Carbohydrate: 46 g
, Protein: 7 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

1 puff pastry dough, rolled into a rectangle (approx. 320 g)

Filling

80 g butter
80 g sugar
1 pinch salt
2 eggs
220 g frozen chestnut puree, defrosted, cut into pieces
¼ tsp bourbon vanilla powder
100 g shelled ground almonds
3 pears, peeled, halved, cored and sliced
½ tbsp sugar
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Utensils

8 mini tart tins (each approx. 8 cm in diameter), greased

How it's done

Dough

Cut out 6 circles (each approx. 10 cm in diameter), place in the tart tins. Combine the rest of the dough and roll out again, cut out 2 more circles and place in the tins.

Filling

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs and continue to whisk until the mixture becomes lighter in colour. Stir in the chestnut puree, vanilla and almonds, spread over the tart bases. Fan out the pear slices on top, sprinkle with sugar.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tarts from the tins and leave to cool on a rack.

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