Individual Pear and Cardamom Tarts

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Individual Pear and Cardamom Tarts
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30 min.
ready in 1 hr 30 min.
Ready in


For the poached pears
400 milliliters dry white wine
1 Cinnamon stick
3 Cardamom
2 cloves
1 Star anise
100 grams sugar
4 small Pear
For the pastry dough
75 grams Pastry flour
75 grams ground almonds
1 generous pinch ground Cardamom
50 grams sugar
1 tablespoon Vanilla sugar
1 egg
100 grams butter
For the filling
2 eggs
60 grams sugar
1 pinch salt
30 grams Pastry flour
40 grams ground almonds
8 Tartlet pans
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Preparation steps


For the poached pears: Bring the wine, spices and sugar to a boil in a large pot. Simmer for about 10 minutes. Peel the pears, halve and core. Place in the poaching, reduce the heat, cover and simmer over low heat for about 5 minutes. Let cool in the liquid.


For the pastry dough: Combine the flour, ground almonds, cardamom, sugar and vanilla sugar, make a well in the center, add the beaten egg to the well and distribute the chopped butter around the edges. With your hands, rapidly mix until smooth, form into a ball, wrap in plastic wrap and chill for 30 minutes in the refrigerator.


Preheat the oven to 180°C (approximately 350°F). Grease the tartlet pans with butter. For the filling: Separate the eggs and beat the egg yolks until frothy with 1/2 of the sugar. Whip the egg whites with a pinch of salt until stiff, sprinkling in the remaining sugar. Continue beating until stiff and glossy then fold into the egg yolk mixture. Combine the flour and ground almonds and fold in. Drain the pears. 


Roll out the pastry dough on a lightly floured work surface thinly, cut out 8 discs (each around 10 cm diameter) (approximately 4 inches) and use to line the tartlet pans. Distribute the filling between the tartlet pans, add a pear half to the center of each tart and bake for 25-30 minutes.