Pear and Fig Tarts with Nut Streusel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 986 cal. | (47 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 114 g | (76 %) | ||
| Sugar added | 59 g | (236 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 424 mg | (11 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 28.8 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 75 g |
Ingredients
- For the Dough
- 125 grams butter
- 125 grams powdered sugar
- 1 egg
- 1 egg yolk
- 250 grams Pastry flour
- For the Filling
- 6 Pear
- 3 Figs
- 200 grams sugar
- 125 grams butter
- 3 Tbsps lemon juice
- 1 generous pinch cinnamon
- 1 generous pinch ginger
- 1 generous pinch Cardamom
- For the Streusel
- 150 grams butter
- 150 grams Pastry flour
- 150 grams sugar
- 75 grams ground almonds
- 75 grams finely chopped, mixed Nut
Preparation steps
To make the dough: In a bowl, cream together the butter and sugar until light and then blend in the egg and the yolk. Add the flour and stir until just combined. Cover and chill for 2 hours in the refrigerator.
Preheat the oven to 180°C (approximately 350°F). Bush the molds with butter. Roll out the dough and line the molds. Bake blind for 10 minutes, remove, and allow to cool on a cooling rack.
Peel the pears, cut into quarters, and remove the cores and seeds. Cut the pears into wedges. Rinse the figs and cut into eighths. In a large pan with a heavy bottom, combine the pears, figs, sugar, butter, lemon juice, cinnamon, ginger, and cardamom. Bring to a boil while stirring and simmer for about 10 minutes, until the mixture is caramelized. Remove from heat and allow to cool, stirring occasionally.
For the streusel: Cut the butter in small pieces. Rub the flour, butter, and sugar together until crumbly, then mix in almonds and mixed nuts.
Spoon the filling into the lined molds and sprinkle with streusel. Bake the tarts on a rack set in the middle of the oven until golden brown, about 25 minutes.
Serve the tarts with sweet dessert wine.
