Pear and walnut tartlets

14.10.202004.11.2020 1 min read

There’s nothing like a gourmet seasonal dessert to warm up the cold autumn evenings!

All animal products can be replaced by plant-based alternatives

CourseSweets
CuisineAll-time Classic, Vegetarian

Servings	Prep Time
6 tartlets	15-20 minutes

Cook Time

2 hours

Servings	Prep Time
6 tartlets	15-20 minutes

Cook Time

2 hours

Pear and walnut tartlets

All animal products can be replaced by plant-based alternatives

CourseSweets
CuisineAll-time Classic, Vegetarian

Servings	Prep Time
6 tartlets	15-20 minutes

Cook Time

2 hours

Servings	Prep Time
6 tartlets	15-20 minutes

Cook Time

2 hours

Ingredients

For the shortcrust pastry

For the pears

For the caramelised walnuts

Servings: tartlets

Units:

Instructions

For the shortcrust pastry

Place all dry ingredients in a blender.
Once everything is well mixed, add the egg and mix again until the dough forms a ball that comes away from the edges of the bowl.
Cover with clingfilm and place in a cool place for approximately 2 hours.
Roll out the dough to a thickness of 4mm, place in the tartlet moulds and prick the tart bases with a fork.
Bake for 15 to 20 minutes at 180°C.
Remove from the oven and allow to cool completely before removing from the mould.

For the pears

Add water to the saucepan along with the sugar and vanilla pod split in half on medium heat.
Peel and halve the 4 pears.
Remove the cores and add them to the simmering syrup.
Stop poaching the pears when they have the desired texture you prefer (approx. 25 minutes)

For the caramelised walnuts

Coarsely chop the walnuts.
Roast them lightly in the oven or in a frying pan and set aside.
In a saucepan, pour the sugar in and melt on medium heat.
Add the warm cream, then remove from the heat and add the salted butter.
When the caramel is well set, add the walnuts and mix until covered with caramel.

Assembling the tartlets

Place thin slices of poached pears in the bottom of the tarts.
Cover with caramelized walnuts and leave to set in the fridge for 10 to 15 minutes.

Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.