Pear meringue tart
Time: 40 min. preparation time, 25 min. baking time
Nutrition: Calories ca 276 / Protein 5g / Carbohydr. 29g / Fat 15g
Ingredients (12 servings)
|150 g||almond cookies|
|80 g||butter (melted)|
|100 g||almond slivers|
|1||vanilla bean (seed)|
zester, wooden spoon (optional), saucepan, standing mixer or hand mixer with beaters, food processor, oven, rubber spatula (optional), sieve (optional), tart tin, large bowl, cutting board, knife
Trebbiano d’Abruzzo, dry, 2013
The slight exoticism and the fragrance of white flowers harmonize perfectly with the baked pears. The wine has a light, low alcohol content body and is thus a good companion for this dessert.
Preheat oven to 180°C/355°F. In a food processor, combine almond cookies, hazelnuts and melted butter. Blend until smooth.
food processor, oven
150 g almond cookies / 50 g hazelnuts / 80 g butter (melted)
Press base into bottom and up sides of tarte tin (greased if necessary).
Peel pears, remove core, and cut into small cubes.
cutting board, knife
Zest citrus fruit. Then, combine pears, spices, honey, lemon and orange zest, and a little bit of water in a saucepan. Bring to a boil and let simmer for approx. 15 min. Drain.
zester, wooden spoon, sauce pan, sieve
1 lemon / 1 orange / 0.5 cinnamon stick / 1 star anis / 2 cloves / 2 tbsp honey / water
In a bowl, mix together pears, almond slivers, brandy, vanilla seeds, and sultanas. Place mixture on top of the base.
wooden spoon, large bowl
100 g almond slivers / 3 cl brandy / 1 vanilla bean (seed) / 40 g sultanas
With a standing mixer or a hand mixer beat egg whites until stiff. As soon as they begin to foam, gradually add sugar. The bowl and the beater should be free from any kind of grease to create the desired consistency.
standing mixer or hand mixer
3 egg whites / 70 g sugar
Place meringue on top of the tart filling. Bake in preheated oven at 180°C/355°F for approx. 10 min. until lightly colored.
oven, rubber spatula