Modern almond tartlets with mascarpone cream, caramelized pears, and crunchy crumble - photo 1
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Modern almond tartlets with mascarpone cream, caramelized pears, and crunchy crumble

Desserts Cakes and Bakes 90 min Medium 6 wyświetleń ~63.84 PLN - (0)
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Description

Elegant, seasonal tartlets combining delicate almond-scented shortcrust pastry, a light mascarpone and yogurt cream with the subtle sweetness of honey, and glossy, caramelized pears with ginger and red wine. A visually modern dish — a contrast of textures: creamy base, soft fruits, and crunchy almond crumble, decorated with freeze-dried raspberry powder or candied orange peel. Perfect for autumn-winter gatherings, holidays, or as an impressive dessert after dinner. It looks very decorative thanks to the glistening pears and golden almond flakes.

Ingredients Used

Ingredients (21)

Servings:
6
  • Wheat flour 200 g
  • Ground almonds 80 g
  • Powdered sugar 70 g
  • Butter 120 g
  • Egg 1 szt.
  • Vanilla extract 5 g
  • Mascarpone 250 g
  • Greek yogurt 10% 150 g
  • Honey 60 ml
  • 30% cream 100 ml
  • Pear 3.3 szt.
  • Granulated sugar (for caramelizing) 80 g
  • Fresh ginger 15 g
  • Lemon juice 20 ml
  • Red port 80 ml
  • Almond flakes 80 g
  • Brown sugar 30 g
  • Fresh rosemary 6 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Candied orange peel 30 g
  • Freeze-dried raspberries (powder) 20 g
💰 Szacowany koszt dania: ~63.84 PLN (10.64 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Almond Shortcrust Pastry

1

Prepare the ingredients and utensils: measure out the flour (200 g), ground almonds (80 g), and powdered sugar (70 g). Sift the flour and powdered sugar into a large bowl, add the ground almonds, and mix the dry ingredients with a spoon until combined.

Ingredients: Wheat flour, Ground almonds, Powdered sugar
Use a large metal or glass bowl. Sifting the flour helps avoid lumps and makes the dough more crumbly.
2

Add cold butter (120 g) cut into cubes to the dry ingredients. Using your fingers (or a pastry cutter), rub the butter into the flour until the mixture resembles coarse crumbs — there should be visible pieces of butter the size of pea grains.

Ingredients: Butter, Wheat flour, Ground almonds
Use a kitchen knife or pastry cutter. If you are using a mixer, apply a short pulse with the 'k' attachment. Do not mix until completely combined — pieces of butter will ensure flakiness.
3

In a small bowl, whisk the egg (60 g) with the vanilla extract (5 g) and add it to the dry ingredients. Quickly combine with a fork or spatula just until the ingredients start to come together — the dough should remain slightly lumpy. If the mixture is too dry, add cold water (up to 15 g) one tablespoon at a time. Shape into a flat disc, wrap in plastic wrap, and chill in the refrigerator for 30–45 minutes.

Ingredients: Egg, Vanilla extract, Butter, Wheat flour, Ground almonds
Use a spatula or wooden spoon. Do not knead for too long — overmixing will develop gluten and result in a tough dough. Chilling makes rolling easier.
4

Preheat the oven to 180°C (fan 160°C). Take the chilled dough, dust the work surface with flour, and roll it out to a thickness of about 3–4 mm. Cut out circles and line 6 tartlet molds (diameter 9–10 cm), pressing them firmly against the edges. Trim off the excess dough.

Ingredients: Wheat flour, Ground almonds, Egg
Use a pastry board and a rolling pin. The best molds are metal or ceramic with a removable bottom. If the dough cracks, fold it and chill for another 10 minutes, then press it down firmly.
5

Prick the bottoms with a fork in several places to allow steam to escape. Line the dough with parchment paper and weigh it down with ceramic balls or dry beans. Bake for 15 minutes, remove the weights and paper, and bake for another 6–8 minutes until the edges are golden. Remove and cool on a rack.

Ingredients: Wheat flour, Butter
The best is a baking tray with thermal conduction; if you don't have weights, use dry beans. Blind baking prevents the bottoms of the tartlets from sinking.

Cream

6

In a large bowl, place mascarpone (250 g) and Greek yogurt (150 g). Use a whisk or mixer on low speed, mixing until smooth. Add honey (60 g) and gently fold it in. In a separate bowl, whip chilled heavy cream (100 g) to soft peaks and gently combine it with the mascarpone mixture, making upward motions to keep the cream fluffy. Taste and, if desired, sweeten with a bit of powdered sugar (if you want a sweeter cream).

Ingredients: Mascarpone, Greek yogurt 10%, Honey, 30% cream
Use cold cream and well-chilled utensils — the spoon and bowl should be dry. If you are using a mixer, whip the cream on medium speed to avoid turning it into butter.

Caramelized pears

7

Peel the pears (600 g), cut them in half, remove the cores, and slice each half into 3–4 thin slices (maximum 5 mm). Immediately drizzle with lemon juice (20 ml) to prevent browning.

Ingredients: Pear, Lemon juice
Use a sharp knife and cutting board. Slicing into even pieces makes caramelizing and placing on the cream easier.
8

In a wide skillet, heat butter (20 g), add granulated sugar (80 g) and cook over medium heat, stirring with a wooden spoon until the sugar starts to dissolve and turns golden. Add grated ginger (15 g) and pear slices, frying for 2–3 minutes on each side — the slices should become translucent and take on a light brown color.

Ingredients: Butter, Granulated sugar (for caramelizing), Fresh ginger, Pear
Use a pan with a diameter of 24–26 cm with a thick bottom. Be careful — the caramel is very hot. If the sugar browns too quickly, reduce the heat.
9

Pour the red port (80 ml) into the pan and simmer for 2–3 minutes over medium heat, stirring to partially evaporate the alcohol, allowing the sauce to reduce and gain a glossy finish. Taste — the sauce should be slightly sweet with a delicate acidity. Turn off the heat and set aside to cool, so the pear slices do not fall apart when arranging.

Ingredients: Red port, Lemon juice, Pear
If you don't want to use alcohol, replace the port with an equal amount of apple juice, but the flavor will be less complex. The reduction should be quick — keep an eye on the flame.

Almond Crumble

10

In a small skillet, melt the butter (20 g), add the almond flakes (80 g) and brown sugar (30 g). Toast over medium heat, stirring often, for 4–6 minutes until the flakes are golden and crispy. Transfer to a plate to cool and become crunchier.

Ingredients: Almond flakes, Butter, Brown sugar
Use a non-stick pan and a wooden spoon. Keep an eye on the roasting — the almonds go from golden to burnt very quickly.

Assembly and decoration

11

On the cooled tartlet bases, evenly spread the mascarpone-yogurt cream (about 60–70 g of cream per tartlet). Form a smooth surface using a spoon or spatula. Decoratively arrange slices of caramelized pear on top — you can create a fan shape or a single slice slightly overlapping.

Use an ice cream scoop or a small spatula to portion out an even amount of cream. Arrange the pear slices just before serving to keep their shine.
12

Sprinkle each tartlet with toasted almond flakes, add 1–2 sprigs of fresh rosemary (gently crushed to release the aroma) and optionally a piece of candied orange peel for contrast. If you are using freeze-dried raspberries, sift them through a fine sieve into a powder and gently sprinkle the edges of the cream.

Ingredients: Almond flakes, Fresh rosemary, Candied orange peel, Freeze-dried raspberries (powder)
For decoration, use a pastry tweezers or a teaspoon to precisely place the elements. Additionally, you can add candied orange peel or freeze-dried raspberry sprinkles (optional).

Serving

13

Serve the tartlets at room temperature or slightly chilled (preferably after 15–20 minutes in the fridge). Arrange them on a flat plate, drizzle with a bit of reduced sauce from the pan to achieve a glossy effect and an extra layer of flavor.

Ingredients: Red port
Serve on a white plate to highlight the colors of the caramelized pear and the freeze-dried raspberry powder. If you plan to transport it, place the cream and fruits in a container with dividers to prevent them from moving.

Fun Fact

💡

The combination of almonds and pears is a classic of European cuisine — almonds bring out nutty tones that harmonize with the sweetness and delicate texture of pears. The use of port or red wine for caramelization has a long tradition in desserts, providing a deeper color and more complex flavor.

Best for

przyjęcie jesienne świąteczny deser kolacja dla gości

Tips

🍽️ Serving

Serve the tartlets as individual portions on flat plates; before serving, cut a slice of pear and place it on the side so guests can see the layers. A cup of strong coffee, Earl Grey tea, or a glass of chilled port pairs well with the dessert.

🥡 Storage

Tartlets are best assembled just before serving due to the delicate pastry and cream. They can be stored separately: bases (up to 3 days in an airtight container in the fridge), cream (up to 48 hours), and caramelized pears (up to 24 hours). Once assembled, store for a maximum of 12 hours in the fridge. Reheating is not recommended — the pastry will lose its crispness.

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