Vanilla Pear, Almond-Wasanbon tart, Creamy Ricotta
In Dubai we neither have an autumn
, winter, spring or summer; it is either hot or very hot with a few weeks of cloudy sky, I would almost call it winter feel. As Europe approaches autumn we get more varieties of apples and pears we normally do not find in the supermarket during the rest of the year, unless, of course, imported from either South Africa or Australia. I found some nice pears for which I used a favorite recipe made of Almond, Wasanbon Sugar and Vanilla beans. To serve this tart I used fresh Ricotta cheese whipped with yogurt and lemon zest.
3 pieces Pears, peeled and cut into half
500 gram Water
200 gram Sugar
100 gram Honey
1 piece Vanilla stick
Bring the water with sugar, honey and vanilla to the boil. Remove from heat and add the pear halves. Cover the pan with lid and let rest for one hour. Remove the pears and cool before rest in refrigerator.
200 gram Butter, soft, unsalted
110 gram Wasanbon Sugar
050 gram Egg, whole
025 gram Egg yolk
380 gram Almond powder
010 gram Lemon juice
Cream the butter with sugar and fold in the eggs, whisk creamy. Add the lemon juice and vanilla, last fold in the sifted almond powder.
Spread into greased baking tarts and arrange sliced pears. Dust with icing sugar and bake at 180 Celsius for about 16 minutes until baked. Rest to cool before removing from baking mould.
Serve at room temperature with creamed Ricotta cheese or vanilla ice cream.
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