Mini pear tarts with nuts

Mini pear tarts with nuts

30 Min. Active
50 Min. Total
241 kcal per piece
vegetarian
Nutritional value / piece: Fat: 13 g, Carbohydrate: 27 g, Protein: 3 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Brush
  • Knife
  • Oven mitts
  • Peeler
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • melon baller
  • pastry wheel

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

4 tbsp ground hazelnuts
3 tbsp apple jelly
¼ tsp cinnamon

Pears

4 pears

Pastry

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)

To assemble

1 tbsp apple jelly

How it's done

The kids can help at the marked areas .

Filling

4 tbsp ground hazelnuts
3 tbsp apple jelly
¼ tsp cinnamon

Mix the nuts, jelly and cinnamon in a small bowl.

Pears

4 pears

Peel and halve the pears, remove the cores. Fan out the pear halves.

Pastry

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)

Roll out the pastry, cut into 8 equal squares using a pastry wheel.

To assemble

1 tbsp apple jelly

Spread the filling on top of the pastry squares. Place a pear fan on top of each. Stir the apple jelly until smooth, brush the pears and pastry with the glaze.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly, serve lukewarm or cold.

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