Pear tart with puff pastry

Pear tart with puff pastry

Total: 1 hr 15 Min. | Active: 35 Min.
vegetarian
Nutritional value / piece: 287 kcal
, Fat: 17 g
, Carbohydrate: 26 g
, Protein: 5 g

Designed to look like a rose, this tart is pretty yet very easy and quick to prepare. The pears can also be replaced by apples and the drizzle of maple syrup at the end saves adding sugar to the sauce. If your fruit is very ripe, you can even leave out the maple syrup.

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

Tart

1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
4tbsp ground hazelnuts
5 pears, thinly sliced

Sauce

1dl milk
1dl single cream
100g low-fat quark
1tsp vanilla paste

Walnuts

30g walnut kernels, coarsely chopped
1tbsp coconut palm sugar
1tbsp water
1tbsp maple syrup
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Utensils

One tart tin (approx. 28 cm in diameter)

How it's done

Tart

Roll out the dough, place in the tin along with the baking paper, prick the base firmly with a fork, top with the nuts. Arrange the pears in a rose design, spread on top of the dough with the skin facing upwards.

Sauce

Mix the milk, cream, quark and vanilla paste, spread on top of the tart.

To bake

Approx. 40 mins. on the bottom shelf of an oven preheated to 200°C. Allow to cool slightly, remove from the tin and leave to cool on a rack.

Walnuts

Heat the nuts, sugar and water in a pan, keep stirring until the nuts have caramelized. Top the tart with the nuts, drizzle with maple syrup.

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