Nuts and Pear Tartlets
Ingredients
- For the dried pears
- 4 ripe Pear
- 3 Tbsps lemon juice
- For the walnut tart
- softened butter (for ramekins)
- 1 Pear
- 125 grams sugar
- 1 egg
- 125 milliliters olive oil
- 300 grams Pastry flour
- 75 grams ground Walnut
- 1 tsp Baking powder
- 1 generous pinch ground cinnamon
- 60 milliliters milk
- 80 grams chopped Walnut
- 200 grams Apricot jam
Preparation steps
For the dried pears: rinse pears and slice lengthwise into thin slices. Place pear slices on a lined with baking paper baking sheet and sprinkle with lemon juice. Bake in preheated oven at 100°C (approximately 200°F) for about 4-5 hours. Turn over occasionally.
Butter 8 ovenproof ramekins. Peel and core pear, dice finely. Mix sugar with egg and oil until creamy. Mix flour with nuts, add baking powder and cinnamon. Add milk and chopped nuts and pear pieces. Pour batter into ramekins and bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes (inserted toothpick should come out clean). Remove from oven, cool slightly and transfer to a wire rack. Cool completely.
Coat tartlets with jam and decorate with dried pear slices. Serve.
