Skip to main content

French Food Friday...Tarte à la poire et au mascarpone

photo and recipe from here


Bonjour mes belles,

I hope you have all had a fabulous week, ours has been a hot and busy one.

It is that time of the year in SW France when there is an abundance of fruit and the biggest decision that we face is what to make and I am one of those people that loves to try a new recipe as opposed to making the same thing over and over again.

This week's recipe contains two ingredients that I love, pears and mascarpone and a third that I am fond of.....ready made pastry! Why make it when the pastry that you can buy here tastes as good, if not better than the home made version.

Speaking of versions, the French version of the recipe is followed by the English version.

 
Tarte à la Poire et au Mascarpone

Ingrédients

  • 1 rouleau de pâte à tarte brisée
  • 3 poires
  • 150 gr de mascarpone
  • 2 œufs
  • 1 c à soupe d’amande hachée
  • 1 c à soupe de sucre semoule
  • 1 c à soupe de sucre glace
  • 1 c à soupe de jus de citron
 
 
Préchauffez le four th 6 ( 180°)
Garnissez un moule rectangulaire avec la pâte en conservant le papier sulfurisé. 
Epluchez les poires, coupez les en deux, évidez le cœur et retirez la queue. Arrosez-les avec le jus du citron. 
Mélangez le mascarpone avec les œufs et le sucre semoule. Tapissez le moule avec cette préparation et rangez les poires en les enfonçant tête-bèche. 
Saupoudrez la tarte d‘amandes hachées et de sucre glace. 
Enfournez et laissez cuire 25 minutes en surveillant la coloration. 
Servez tiède.


and now the English version......

Ingredients

1 packet of short crust pastry
3 pears
150g mascarpone
2 eggs
1 tbsp chopped almond
1 tbsp caster sugar
1 tbsp icing sugar
1 tablespoon lemon juice

METHOD
Preheat the oven  to 180 °.

Fill a rectangular pan with the pastry.

Peel the pears, cut them in half, scoop out the heart and remove the stalk. Sprinkle with lemon juice.

Mix the mascarpone with the eggs and the sugar. Place the mixture into the pastry lined tin, place the pear halves in the mixture.

Sprinkle pie with chopped almonds and sugar.

Bake and cook for 25 minutes, keeping an eye that the pastry does not burn.

Serve warm.



.....bon appetite à tous, Leeann x

Comments

  1. Pears are such a versatile fruit and so delicious at this time of year. I'm always on the look-out for new pear recipes and this looks scrummy.
    http://missbbobochic.blogspot.co.uk/

    ReplyDelete
  2. Sounds gorgeous, I'll have to give it a go, thanks loads for sharing x
    http://lakelandart.blogspot.fr/

    ReplyDelete

Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.


By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.


Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning



Ingredients:


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Method:

1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....


About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…