Camembert and Pear Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 889 cal. | (42 %) | ||
| Protein | 32.28 g | (33 %) | ||
| Fat | 46.87 g | (40 %) | ||
| Carbohydrates | 89.3 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.96 g | (23 %) |
| Vitamin A | 144.95 mg | (18,119 %) | ||
| Vitamin D | 0.27 μg | (1 %) | ||
| Vitamin E | 2.08 mg | (17 %) | ||
| Vitamin B₁ | 1.76 mg | (176 %) | ||
| Vitamin B₂ | 0.98 mg | (89 %) | ||
| Niacin | 13.14 mg | (110 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 330.67 μg | (110 %) | ||
| Pantothenic acid | 2.72 mg | (45 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0.87 μg | (29 %) | ||
| Vitamin C | 5.82 mg | (6 %) | ||
| Potassium | 689.36 mg | (17 %) | ||
| Calcium | 320.07 mg | (32 %) | ||
| Magnesium | 40.86 mg | (14 %) | ||
| Iron | 4.58 mg | (31 %) | ||
| Iodine | 14.46 μg | (7 %) | ||
| Zinc | 2.79 mg | (35 %) | ||
| Saturated fatty acids | 20.46 g | |||
| Cholesterol | 186.61 mg |
Ingredients
- Ingredients
- 12 fresh Yeast
- 350 grams Pastry flour
- salt
- Pastry flour (for the work surface)
- 150 grams Crème fraiche
- 2 egg yolks
- freshly ground peppers
- 2 Pear
- 1 Tbsp lemon juice
- 120 grams Bacon
- 40 grams grated Hazelnuts
- 150 grams Camembert
Preparation steps
Disslove yeast in a bowl with approximately 175 ml (approximately 6 ounces) of lukewarm water, add flour and 1 teaspoon salt and knead into a smooth dough that releases from the side of the bowl. Cover and let rest for about 30 minutes in a warm place.
Preheat the oven to 220°C (approximately 425°F). Line two baking trays with parchment paper.
Knead dough on a floured work surface, divide into 4 pieces and roll each into a large, flat pancake. Place 2 pieces on each baking sheet.
Beat creme fraiche with egg yolks in a bowl until smooth and season with a little salt and pepper. Spoon up to 4 tablespoons of creme fraiche mixture onto each dough pancake and spread leaving a small border. Rinse pears, quarter, remove core and cut quarters into thin slices. Drizzle pear slices with lemon juice. Arrange pear and bacon slices over creme fraiche and then sprinkle with hazelnuts. Drizzle remaining creme fraiche on top. Cut camembert into slices and cover each piece. Bake in the preheated oven for 15-20 minutes until golden brown.
Place tarts on plates, cut into pieces and serve.
