Nutrition Facts
12 servings
12
Recipe for Pear and Nut Tart
Today I offer you a delicious pear and nut tart that smells of autumn. It consists of a nut shortcrust pastry, pears, and a nut meringue. Simple and super tasty! I recommend you try it.
Nut shortcrust pastry
140 soft butter
80 Sugar
1 Egg
50 finely chopped nuts
270 Flour
Garnish
6 Pears
2 Lemon juice
Macaronade
140 Egg whites
200 Sugar
150 coarsely chopped nuts
Directions
1
Prepare the shortcrust pastry. In a bowl, mix the softened butter with the sugar using a spoon. Add the egg and mix again to incorporate it. Gradually add the chopped nuts and flour, and work the dough first with the spoon, then by hand until you obtain a smooth and non-sticky ball of dough. Do not knead it for too long.
2
Wrap the dough in plastic wrap and store it in the refrigerator for 1 hour.
3
Preheat the oven to 180°C, static heat.
4
Take the dough out of the fridge, roll it out, and line a 30 cm tart pan, preferably with a removable bottom.
5
Prepare the pears. Peel them and cut them into quarters. Remove the seeds. Arrange the pear quarters on one side, in a circular pattern, on the tart base. Brush them with lemon juice.
6
Bake for 20 minutes.
7
Meanwhile, prepare the meringue. In a bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, about 1 tablespoon at a time, mixing a bit between each addition to ensure it's well incorporated. The resulting meringue should be smooth, firm, and shiny, forming a beak shape. Add the chopped nuts and fold them in using a spatula.
8
After 20 minutes of cooking, take the tart out of the oven, add the topping on top and spread it evenly with a spatula, smoothing the surface.
9
Bake and cook for another 25 minutes.
10
To finish, let cool before unmolding and serving. A delight!
Ingredients
Nut shortcrust pastry
140 soft butter
80 Sugar
1 Egg
50 finely chopped nuts
270 Flour
Garnish
6 Pears
2 Lemon juice
Macaronade
140 Egg whites
200 Sugar
150 coarsely chopped nuts
Directions
Directions
1
Prepare the shortcrust pastry. In a bowl, mix the softened butter with the sugar using a spoon. Add the egg and mix again to incorporate it. Gradually add the chopped nuts and flour, and work the dough first with the spoon, then by hand until you obtain a smooth and non-sticky ball of dough. Do not knead it for too long.
2
Wrap the dough in plastic wrap and store it in the refrigerator for 1 hour.
3
Preheat the oven to 180°C, static heat.
4
Take the dough out of the fridge, roll it out, and line a 30 cm tart pan, preferably with a removable bottom.
5
Prepare the pears. Peel them and cut them into quarters. Remove the seeds. Arrange the pear quarters on one side, in a circular pattern, on the tart base. Brush them with lemon juice.
6
Bake for 20 minutes.
7
Meanwhile, prepare the meringue. In a bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, about 1 tablespoon at a time, mixing a bit between each addition to ensure it's well incorporated. The resulting meringue should be smooth, firm, and shiny, forming a beak shape. Add the chopped nuts and fold them in using a spatula.
8
After 20 minutes of cooking, take the tart out of the oven, add the topping on top and spread it evenly with a spatula, smoothing the surface.
9
Bake and cook for another 25 minutes.
10
To finish, let cool before unmolding and serving. A delight!
Notes
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