The Mediterranean Lifestyle - English



Makes 2 small tarts


135 g plain flour – 00 flour preferred if available

50 g cold unsalted butter – in small cubes or grated

15 g bitter cocoa powder

40 g caster sugar

1 large egg + 1 yolk lightly beaten – as required

One pinch of fine sea salt

For the filling – I made two different ones

½ conference pear cubed

1 tsp of ginger preserve – if not available some stem ginger or fresh grated ginger to mix with half of the pear

Cinnamon – to taste


1. Start by making your pastry. This can be done by hand as well by combining all ingredient­s, but the egg yolk, in a bowl or in a bowl of a stand-up mixer with the paddle attachment.

2. Once all ingredient­s are combined, if the mixture feels a little dry, add the egg yolk a little at the time, to bring all other ingredient­s together.

3. Place in cling film and let this rest in the fridge for about 30 minutes. Pre-heat your oven and 180°C/Gas mark 4.

4. Prepare your pear. Place some in a bowl and season with cinnamon to taste. Mix well and set aside. For the other half, leave as is or, if the ginger preserve is not available, mix with some freshly grated ginger and thinly sliced stem ginger.

5. Once the pastry has rested, roll this to about 2mm and cut out 4 circles helping yourself to measure your diameter, using the tartlets’ cases. Line the cases with the bases and proceed with adding a layer of ginger preserve, cover with the pears, and lay the second disc of pastry on top, sealing the edges.

6. Do the same with the other tartlet, this time by placing the pear and cinnamon, cover and seal the edges. Egg was both, with the leftover egg yolk, if any, or egg white. Sprinkle with some caster sugar, optional, and bake for about 15 minutes, or until the pastry is nice and crispy.

7. Let them cool down completely before taking them out of the cases and serve them with a dust of icing sugar. Eat as they are, or why not accompany them with some Chantilly cream.

Tip: Pears are 80% water, so try and use pears that are not yet ripen to avoid water when baking.

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