Tart with Baked Whole Pears
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 293 kcal | (14 %) | ||
| Protein | 8.3 g | (8 %) | ||
| Fat | 11.4 g | (10 %) | ||
| Carbohydrates | 39 g | (26 %) |
Ingredients
- Ingredients
- 9 small Pear
- 250 grams Quark
- 125 grams softened butter (or margarine)
- 125 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- Shell (½ organic lemon, zested)
- 3 eggs
- 200 grams Pastry flour
- 100 grams cornstarch
- 2 tsps Baking powder
- 1 Tbsp milk
- powdered sugar (for dusting)
Preparation steps
Rinse pears and wipe dry. Using a sharp knife, cut out core from the bottom of fruit, being careful not to puncture outer walls of pear or damage stem.
Drain quark in a colander. Mix butter until fluffy in a large mixing bowl. Gradually mix in sugar, vanilla sugar, salt and lemon zest. Stir in quark. Add eggs one by one, while mixing. Sift flour, cornmeal and baking powder and mix into batter. If batter is too dry, stir in some milk, a few drops at a time.
Grease sides of a springform pan, about 24 cm diameter (approximately 10 inches) diameter. Line bottom of pan with parchment paper. Spread batter into pan until smooth. Place pears in batter with even space between pears. Bake in preheated oven at 200°C (approximately 400°F), 45 minutes.
Let cake cool briefly in pan, then loosen rim from pan. Sprinkle cake with powdered sugar. Serve on dessert plates.
