Pear meringue tart

Pear meringue tart

19 ratings

Jona, junior chef


„Crispy meringue, fruity pears and Christmas spices – this tart is a wonderful holiday dessert.“

Difficulty

Medium 👍
40
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
150 g
almond cookies
50 g
hazelnuts
80 g
butter (melted)
3
pears
1
lemon
1
orange
2 tbsp
honey
½ stick
cinnamon
1
star anis
2
cloves
100 g
almond slivers
3 cl
brandy
1
vanilla bean (seed)
40 g
sultanas
3
egg whites
70 g
sugar
water
Metric
Imperial
  • 150 g almond cookies
  • 50 g hazelnuts
  • 80 g butter (melted)
  • 3  pears
  • 1  lemon
  • 1  orange
  • 2 tbsp honey
  • ½ stick cinnamon
  • 1  star anis
  • 2  cloves
  • 100 g almond slivers
  • 3 cl brandy
  • 1  vanilla bean (seed)
  • 40 g sultanas
  • 3  egg whites
  • 70 g sugar
  • water

Utensils

  • 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

Enjoy with

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.

Nutrition per serving

Cal
276
Protein
5g
Fat
15g
Carb
29g

Step 1/7

Preheat oven to 180°C/355°F. In a food processor, combine almond cookies, hazelnuts and melted butter. Blend until smooth.
  • 150 almond cookies
  • 50 hazelnuts
  • 80 butter (melted)
  • food processor
  • oven

Preheat oven to 180°C/355°F. In a food processor, combine almond cookies, hazelnuts and melted butter. Blend until smooth.

Step 2/7

Press base into bottom and up sides of tarte tin (greased if necessary).
  • tart tin

Press base into bottom and up sides of tarte tin (greased if necessary).

Step 3/7

Peel pears, remove core, and cut into small cubes.
  • 3 pears
  • cutting board
  • knife

Peel pears, remove core, and cut into small cubes.

Step 4/7

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.
  • 1 lemon
  • 1 orange
  • ½ stick cinnamon
  • 1 star anis
  • 2 cloves
  • 2 tbsp honey
  • water
  • zester
  • wooden spoon
  • sauce pan
  • sieve

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.

Step 5/7

In a bowl, mix together pears, almond slivers, brandy, vanilla seeds, and sultanas. Place mixture on top of the base.
  • 100 almond slivers
  • 3 cl brandy
  • 1 vanilla bean (seed)
  • 40 sultanas
  • wooden spoon
  • large bowl

In a bowl, mix together pears, almond slivers, brandy, vanilla seeds, and sultanas. Place mixture on top of the base.

Step 6/7

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.
  • 3 egg whites
  • 70 sugar
  • standing mixer or hand mixer

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.

Step 7/7

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

Place meringue on top of the tart filling. Bake in preheated oven at 180°C/355°F for approx. 10 min. until lightly colored.