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Dessert tart with cherries and pears

Dessert tart with cherries and pears

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For Countertops, put the flour and salt in the bowl of a robot, add the cold butter cut into small cubes and mix until you get small crumbs. Add the egg and then the milk gradually, mixing gently until you get a homogeneous and non-sticky dough. Don't overdo it. Then put it in plastic wrap and leave it in the fridge for 15 minutes.

Then spread the dough between two baking sheets and place it in a 26 cm tart pan. Put it in the fridge until ready filling.

Leave the frozen cherries to thaw, then put them in a sieve to drain the excess liquid. If using fresh, remove the seeds and let them drain.

Peel a squash, grate it and cut it into cubes.

Mix the cherries and pears in a bowl, then sprinkle sugar, cinnamon and flour on top and shake the bowl well, to cover all the fruit.

Take the tray out of the fridge and turn the fruit over.

Mix the topping ingredients by hand or with the robot and break the small pieces of dough and put them over the tart.

Bake the tart in the preheated oven at 180 degrees, about 45 minutes, until lightly browned on top.

Leave it to cool, then enjoy with pleasure!

Pear and walnut tart

Recommended recipe 10-12 months +

Autumn has quickly begun to take root, so cakes are starting to smell like cinnamon. Even they begin to borrow from the rust of the leaves. Or maybe it's the other way around. Our copper desserts call for the scent of autumn. Anyway, this tart is already in the category of autumn sweets. Its consistency was quite similar to that of clafoutis prepared all summer. But, like, it's a little better, I say.

And as it was raining outside and the wind was blowing, everything seems to entice you to turn on the oven. This tart spends some time in the heat, but it's worth the wait.

4 ripe but firm pears, cut into 1 cm cubes

2 teaspoons cinnamon (for pears)

250 gr of flour

250 ml of milk (I put oats)

5 tablespoons ground walnuts

I mixed the pears with cinnamon and walnuts and placed them in the tart pan with baking paper greased with oil. Then I mixed eggs with milk, and poured over the flour in the middle of which I had made a hole. I mixed everything, put the banana and poured over the pears. I put it in the preheated oven at 180 degrees for 50-60 minutes. In the end it is reddish and looks hard to the touch, but it is not.

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Ingredients Cherry in crust

600 gr cherries
3 tablespoons sugar
1 tablespoon rum (or 1 rum essence)
2 teaspoons starchy top

80 gr butter
50 gr flour (I put wholemeal)
100 gr brown (or white) sugar
2 tablespoons muesli
2 tablespoons chopped walnuts with a knife
1/2 teaspoon cinnamon
1/2 teaspoon cardamom (optional)

Preparation Cherry in crust

  1. Peel the cherries and mix with sugar, rum and starch.
  2. For the dough, mix all the ingredients by hand until you have a homogeneous dough. Divide the dough into 3.
  3. The cherries are divided into 3 individual shapes. Sprinkle dough on top.
  4. Bake at 190C for 25-30 minutes.
  5. Serve hot or cold with a scoop of ice cream on top.

4. Sprinkle the dough on top

Cherry Tart

1. Preheat the oven to 200C. Put flour, cornstarch, a pinch of salt and 2 teaspoons of sugar in a bowl, then add cold butter until the mixture resembles coarse breadcrumbs. Add the egg yolk and 1-2 tablespoons of cold water and mix.

2. Knead the dough lightly on a clean surface. Form a ball, place in a bowl and cool in the refrigerator for half an hour.

3. Spread the dough to a thickness of 2-3 mm. Put the dough in a tart pan and leave in the fridge for 15 minutes.

4. Put baking paper and add beans or rice, then bake for 10-12 minutes. Remove the paper and beans / rice, then bake for another 5 minutes. Reduce oven heat to 170C.

5. Mix the remaining sugar, eggs, ground almonds and almond essence, if used. Pour the mixture over the dough, then put the cherries, pressing them lightly. Bake for 50-60 minutes. Serve with ice cream or sour cream.

Recipe La cucina - Pear tart

Fruit tarts are prepared all over the globe and there is no cuisine in the world without such a recipe. The Germans have cherry tart, the Americans prepare the nut pie (pecan pie), while the French are crazy about pear tarts. In October, La Cucina magazine prepared a special menu with game meat and selected wines. We invite you to try this dessert prepared specifically to complete a table like in fairy tales.


400g pear or quince jam
4-6 pears
1 sachet of gelatin

200g flour
100g butter
150g old powder
50g sm & acircnt & acircna
2 eggs
& frac12 teaspoon salt

How to prepare
& bull We prepare the dough. Rub the butter with the sugar and salt. Put eggs, sm & acircnt & acircna, homogenize and add flour. Fry and leave to cool for 30 minutes.
& bull Grease a pan with butter and cover with flour. Spread a sheet of dough and place it on the tray. Bake for 30 minutes.
& bull We cut the pears in half, clean them of stalks and seeds, and cut them into thin slices.
& bull Prepare the gelatin according to the instructions on the package.
& bull After the tart has cooled, we spread the jam and place the pear slices on top, in the fans.
& bull Pour the gelatin, level it with a spatula and leave it to cool.
& bull & Icircn instead of jam we can use any cream we like.

Ingredients Cherry and almond tart

125 gr butter (at room temperature)
50 gr sugar
grated peel from 1 small lemon
1 or
1/2 teaspoon essence / vanilla paste
200 gr flour (type BL55 / 550)
a salt outlet

Cherries in Merlot

500 gr cherries
250 ml Merlot
150 gr sugar
1 teaspoon vanilla paste (or 1 vanilla pod)

Almond cream (frangipani)

115 gr butter (at room temperature)
115 gr sugar
grated peel of 1/2 lemon
1/2 teaspoon vanilla paste
2 eggs
30 gr flour
115 gr ground almonds (almond flour)
20 ml Kirsch (or 2-3 drops of almond essence)

Beat the butter well with the sugar, then add the eggs, essence, lemon peel, water and baking powder mixed with flour. Knead well. We put the obtained dough in food foil and keep it in the fridge until we take care of the filling.

We wash the cherries, break their tails and remove the seeds. We then mix them with sugar and semolina. Take the dough out of the fridge and set aside a quarter of it for decoration. From the rest of the dough we spread a round sheet that we put in a tray greased with oil and lined with a little breadcrumbs. Spread the dough on the walls of the form. We pricked it from place to place with a fork and then sprinkled it with two tablespoons of breadcrumbs. Put the cherries over the dough and sprinkle the other two tablespoons of breadcrumbs over them. From the stopped dough we spread a sheet from which we will cut long strips with which we will form a grate above the tart.

Grease the dough on top with egg yolk and sprinkle a little poppy seeds. Preheat the oven well and bake the tart for 25-30 minutes.

We can serve cherry tart powdered with powdered sugar, sprinkled with cherry syrup or a cup of ice cream.


Apple, pear and quince tart for a late fall. Fortunately, I have not yet met the snowflakes, although snow is announced last weekend. I say & # 8220 happily & # 8221 because I would have changed the filling of this tart if it was snowing (I am a man easily influenced by the weather) and maybe I would not have been lucky to put together three different textures and tastes combination of grade 10.

Not too sweet, not too sour, only good to enjoy with a cup of coffee. Or a cup of tea. But, if this cake is also tasted by a few friends, then it is a day when you are happy that you can pamper your loved ones.

And if, by chance, that day is announced to be longer, a dessert should bring enough energy to recharge your engines. That's how it was with me. A slice of tart after a night in which I didn't sleep much brought me strength and I felt full of life and even happier. I was & # 8220in verva & # 8221 and I also prepared the live on facebook, when together with Andra I made a delicious Napoleon roll-shaped cake.

Apples, pears and quinces, with autumn scent, in a tart with tender dough, turn the dessert into something special, seductive and tasty.


for tender dough:

350-400 g flour (depending on the size of the egg)

1 teaspoon vanilla essence

for the filling:

1/4 teaspoon orange peel powder

Prepare the dough by mixing all the ingredients in a bowl, then knead it until it becomes smooth and does not stick to your hands. We divide it into two 2 pieces, about 70-30%. The biggest part will be the base. Spread it a little with a rolling pin on a counter sprinkled with flour, then move the dough into the pan and continue to arrange it by hand, then prick it with a fork to prevent excessive growth and force it to grow evenly.

Peel a squash, grate it and squeeze the juice. Grate the quince as finely as possible, then cut the apples and pears into very thin slices and then chop them into small cubes.

Put the fruits in a pot with sugar and heat them for 4-5 minutes, stirring constantly so that they do not stick, add 100 ml of water and leave on the fire until the liquid completely evaporates. Turn off the heat, add the spices and mix until the composition is homogeneous, then let it cool. Put the hardened apples, pears and quinces on the base of the tart, and cover them with strips made of preserved dough.

Bake the tart in the preheated oven at 180 ° C for 45 minutes, then let it cool.

We can line it with powdered sugar (only when we eat), but I think it doesn't need more sugar.

I invite you to try this delicious tart and tell me how you like it.