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Pear tart with puff pastry
35 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 287
  • Fat about 17g
  • Carbohydrates about 26g
  • Protein about 5g
This is needed
This is needed for 8 pieces
  • 4 tbsp ground hazelnuts
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm Ø)
  • 5 pears, thinly sliced
  • 1 dl milk
  • 1 dl single cream
  • 100 g low-fat quark
  • 1 tsp vanilla paste
  • 30 g walnut kernels, coarsely chopped
  • 1 tbsp coconut palm sugar
  • 1 tbsp maple syrup
  • 1 tbsp water
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And that's how it's done
And that's how it's done
Roll out the dough, place in the tin along with the baking paper, prick the base firmly with a fork, top with the nuts. Arrange the pears in a rose design, spread on top of the dough with the skin facing upwards.
Mix the milk, cream, quark and vanilla paste, spread on top of the tart.
To bake
Approx. 40 mins. on the bottom shelf of an oven preheated to 200°C. Allow to cool slightly, remove from the tin and leave to cool on a rack.
Heat the nuts, sugar and water in a pan, keep stirring until the nuts have caramelized. Top the tart with the nuts, drizzle with maple syrup.

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