Pears tart
Our mac is going crazy. The monitor died and now it works again. Must be some weird contacting. Well, as I do not like not posting I quickly post something before it dies again. Gosh, how much mac-dependent I am now !! Anyway, this is a simple modification of an earlier recipe, where we use pears instead of apples and the baking/serving is slightly different. I hope you will enjoy it!
Serves: 8
FlexiPoints: 5
Suggested wine: none.
Special equipment: none
Ingredients:
1 kg pears
100g butter
100g flour
100g sugar
5g baking powder
8g vanilla sugar
1 egg
100ml milk
1 pinch of salt
8 tbsp low-fat (8%) cream
Flour and margarine as needed
Ingredient replacement:
Ingredient note: none
How-to:
1. Quarter, peel and slice the pears.
2. Melt the butter in the milk and set aside.
3. Work together the egg and sugar with a pinch of salt. Add the vanilla sugar and the baking powder. Whisk in the buttermilk. Once homogeneous, add also the flour one spoon at a time through a sieve. Work until a bubbly batter is formed.
4. Mix the batter with the sliced pears. Grease a deep baking tin and dust it with flour. Pour the batter in and bake at 170C for about 60’. Let cool down.
5. Serve a generous spoon from the cake in a deep dish with one tbsp of light cream on top.
Serves: 8
FlexiPoints: 5
Suggested wine: none.
Special equipment: none
Ingredients:
1 kg pears
100g butter
100g flour
100g sugar
5g baking powder
8g vanilla sugar
1 egg
100ml milk
1 pinch of salt
8 tbsp low-fat (8%) cream
Flour and margarine as needed
Ingredient replacement:
Ingredient note: none
How-to:
1. Quarter, peel and slice the pears.
2. Melt the butter in the milk and set aside.
3. Work together the egg and sugar with a pinch of salt. Add the vanilla sugar and the baking powder. Whisk in the buttermilk. Once homogeneous, add also the flour one spoon at a time through a sieve. Work until a bubbly batter is formed.
4. Mix the batter with the sliced pears. Grease a deep baking tin and dust it with flour. Pour the batter in and bake at 170C for about 60’. Let cool down.
5. Serve a generous spoon from the cake in a deep dish with one tbsp of light cream on top.
Labels: dessert, vegetarian
posted by The Food Traveller at 2:32 PM
5 Comments:
We do enjoy it! :)
Buona settimana! ^_^
Buona pure questa!! Quel piatto è spettacolare. Buon inizio settimana, Alex
Il piatto e' del nostro servizio di matromonio (quindi fresco fatto). Ce ne siamo innamorati immediatamente: JL Coquet di Limonge. Li abbiamo fatti fare in blu tempesta (nella foto) e in bianco. Semplicemente bellissimi!
concordo per il piatto! molto raffinato! ho due-tre pere at home... magari stasera... buona settimana! (ieri siamo stati a Cheese, a Bra... che spettacolo!)
Adina - come ti invidio!!!
Ma almeno mi sono consolato con orecchiette in salsa di prunilli con pecorino di fossa e ricotta salata ... soon on the blog :-)
Ciao.
Post a Comment
<< Home