tea time! A cup of tea with something sweet. That's all you need… How about delicious pear tarts? That's fun!
For 4 pieces, preparation time 45 minutes, waiting time 2 hours
Ingredients
- 200 g flour + extra
- 50 g sugar (for the dough)
- 2 tbsp cocoa
- 1 egg
- 150 g cold butter + extra
- 50 g finely chopped almonds
- 2 ripe pears
- 50 g sugar (for the filling)
- 100 ml dry white wine
- 1-2 fluorescent cornstarch
- powdered sugar, for dusting.
Additionally needed:
- Cling film
- 4 ovenproof molds
Read also: ‘3 reasons to eat pears‘
Preparation
- Mix the flour with the sugar and cocoa. Sieve into a mountain on the work surface. Make a well in the center and crack the egg above. Divide the butter into cubes along the edge. Cut the butter through the flour with two crossed knives or a cleaver or rub with your fingertips into coarse dough crumbs.
- Add the almond flour and knead into a smooth dough. Shape into a ball and let the dough, wrapped in cling film, rest in the fridge for at least 30 minutes.
- Preheat the oven to 200°C. Peel the pears, cut them into quarters and remove the cores. Cut the pear wedges into cubes. Place the pear with the sugar and wine in a saucepan. Bring to boil. Stir the cornstarch with a spoonful of cold water into a paste. Bind the stew with it and then let the compote cool.
- Grease the molds with butter. Roll out the dough on a floured work surface. Cut out 4 circles of 6 centimeters in diameter with a glass, cooking ring or cookie cutter. Place each dough in a baking tin. Cut 4 wide strips from the rest of the dough and line the wall of the molds with them.
- Spoon the pear compote in it and place the molds on a rack in
the middle of the oven. Bake the cakes for 30-35 minutes until golden brown and cooked through. Let the cakes cool in the molds.
- Dust with icing sugar just before serving.
More tasty things for tea or coffee? Look for recipes in the November issue of Santé that is now in the shops!
