Almond & Pear Tart with Mascarpone
In all its simplicity, this modest pear tart is an easy and delicious choice for dessert! This is a recipe from my Nordic Winter Cookbook - so if serving this at Christmas dinner, add some extra cinnamon and perhaps a pinch of cardamom to the pastry!
Almond & Pear Tart with Mascarpone
Active 15 min, Passive: 40 min.
Makes 8–10 servings
1¾ dl (¾ cup) pastry flour
¾ dl (1/3 cup) almond flour
1½ tsp baking powder
¾ dl (1/3 cup) maple syrup or other light syrup
1 egg
1¾ dl (¾ cup) sour milk
2 tsp lemon zest
½ tsp cinnamon
40 g butter, melted
2 firm pears, peeled and thinly sliced
2 tbsp brown cane sugar
(or other brown sugar)
TO SERVE:
about 150 g mascarpone
½ tsp vanilla extract
(½ dl (3 tbsp) icing sugar)
Preheat the oven to 190 °C (375 °F).
Combine the flour, almond flour and baking powder in a bowl and set aside. In another bowl, mix the syrup, egg, sour milk, lemon zest and cinnamon. Add the sour milk mixture into to the flour mixture along with the melted butter and stir until smooth. Grease and flour a springform pie or cake tin (Ø 24 cm (10 inch)).
Pour the dough into the greased tin and spread evenly. Press the pears into the dough and sprinkle with cane sugar. Bake in the oven for 35-40 minutes until cooked through.
In the meantime, prepare the mascarpone. Whisk it until fluffy in a bowl. Stir the vanilla extract into the mascarpone. You can use the mascarpone as it is or add another ½ dl (3 tbsp) of icing sugar for extra sweetness.
Remove from the tin and serve warm with the mascarpone.
