- For the pear tart
- 1 sprig rosemary
- 400 grams Pear
- 4 Tbsps powdered sugar
- 2 Tbsps vegetable oil
- 85 grams Walnut (or pine nuts)
- 1 Puff pastry dough (Refrigerated / 32 cm in diameter)
For the pear tart, rinse rosemary and shake dry. Rinse pears, cut in half, remove seeds and cut into 1 cm (approximately 1/2 inch) thick slices. Caramelize sugar in a saucepan until light brown. Add oil and pears and briefly cook. Add rosemary and pine nuts and caramelize while swirling. Remove pan from heat.
Line a pan with puff pastry and pour pear mixture on top. Bake in a preheated oven at 200°C (approximately 400°F) for 20-25 minutes. Remove from oven, cool and carefully transfer to a dessert plate. Beat cream with vanilla sugar and stabilizer. Serve tart with whipped cream.