- For 6 tartlets
- Preparation: 20 minutes
- cooking: 45 min
Ingredients for the shortcrust pastry:
– 250g of flour
– 150 g of butter
– 80 g sugar
– 1 sachet of vanilla sugar
– 1 egg yolk
– 1 pinch of salt
Ingredients for the filling:
– 3 pears
– 40 cl of Cramoisay red wine
– 8 cl of blackcurrant cream
– 150 g of sugar
– 100 g of hazelnut powder
– 2 egg yolks
– 80 g of butter
Pour the sifted flour, sugar, vanilla sugar, salt and butter cut into small cubes in a bowl. Work with your fingertips so as not to overheat the butter and obtain a sandy mixture. Add the egg yolk and mix everything and form a ball as soon as the dough is homogeneous. Cover the mixture in cling film and allow rest in the fridge for 30 minutes.
Preheat the oven to 180 ° C.
Pour the wine and the blackcurrant in a saucepan, add 80 g of sugar, bring to the boil, then set the heat and let simmer.
Peel the pears, leaving the tail. Dip them in the simmering syrup and cook for 20 minutes, basting them from time to time.
Prepare the hazelnut cream: melt the butter, mix it with the rest of the sugar (70g), the hazelnut powder and the egg yolks. Mix well.
Spread the shortcrust pastry in 6 buttered and floured tart molds and pour the hazelnut cream over it. Bake for 10 min.
Drain the pears well. Cut them in half while trying to keep a tail tip on each part.
After 10 minutes of cooking the tartlets, take them out, put the half pear in the cream a little and put back in the oven for 15 minutes.
Take the tarts out of the oven, let them cool on a wire rack before removing them from the mold.