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A decadent Spanish-style dessert that takes time, but is easy to make. adapted from delicous.com
For pears, peel, halve and core fruit, leaving stems intact. Peel 2 strips of rind from the lemon and set aside, then halve the lemon and rub over the pears to keep them from browning. Place sugar, lemon rind, cinnamon, vanilla pod and seeds in a pan with 1 1/4 cups water. Stir over low heat until sugar dissolves. Add sherry and pears, then cover the surface closely with parchment paper cut to fit. Increase heat to medium-low. Simmer for 15-20 minutes (depending on ripeness) until pears are tender. Chill pears in the liquid overnight.
The next day, place flour, butter, almond meal, and 2 tablespoons icing sugar in a food processor with 1/2 teaspoon salt. Process until mixture resembles breadcrumbs. Add egg and vanilla and process until it comes together in a smooth ball. Enclose pastry in plastic wrap. Chill for 30 minutes.
Grease six 4 inch loose-bottomed tart pans. Divide dough into 6 pieces, roll out to 1/8" thick, then use to line the pans. Chill for a further 15 minutes. Preheat oven to 350°F. Line pastry with parchment paper and fill with pastry weights or uncooked rice, then blind-bake for 10 minutes. Remove paper and weights and cook for a further 3-5 minutes until the pastry is crisp and golden. Allow cooling.
Meanwhile, remove pears from the syrup and transfer the syrup to a saucepan. Bring to the boil, then simmer over medium-low heat for 15-20 minutes until thick and syrupy. Cool. Slice each pear lengthways almost to the top, leaving the stem end intact. Combine mascarpone, yogurt and remaining 1/3 cup of powered sugar, then spread into tart cases. Place 2 pear halves on top, fanning out slices, then brush with the reduced syrup just before serving. If desired, drizzle plates with chocolate.
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