Vanilla-Cream Cheese Tartlets with Baked Pears and Nut Crumble - photo 1
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Vanilla-Cream Cheese Tartlets with Baked Pears and Nut Crumble

Desserts Cakes and Bakes 120 min Medium 10 wyświetleń ~54.82 PLN - (0)
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Description

Traditional, seasonal tartlets combining a crumbly, buttery pastry with a delicate vanilla-mascarpone cream and aromatic, roasted pears sprinkled with a crunchy nut crumble. The dish draws from the classic French concept of tarts — small, individual pastries served as dessert — but retains the simplicity and homely character of Polish winter cuisine. The cream is smooth and slightly sweet with a hint of vanilla, the pears are soft and glossy from caramel, and the nut crumble adds a contrast of textures. The tartlets are perfect for a family dinner, a gathering, or as an impressive dessert after a holiday meal; they look elegant on the plate thanks to the golden pears and crumble.

Ingredients Used

Ingredients (16)

Servings:
8
  • Wheat flour 280 g
  • Butter 185 g
  • Egg 1 szt.
  • Mascarpone 250 g
  • 30% cream 200 ml
  • Powdered sugar 50 g
  • Vanilla bean 0.4 szt.
  • Pear 3.3 szt.
  • Brown sugar 60 g
  • Lemon juice 15 ml
  • Walnuts 80 g
  • Sugar for crumble 30 g
  • Sugar 80 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Optional rum 1 łyżka
💰 Szacowany koszt dania: ~54.82 PLN (6.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Preparation of ingredients: take the butter out of the fridge 10 minutes before starting (it should be cold but not frozen). Sift the flour into a large, dry bowl, add 80 g of sugar and a pinch of salt. Cut the cold butter into 1 cm cubes and add it to the flour.

Ingredients: Wheat flour, Sugar, Butter, Salt
Use a large steel or ceramic bowl and a sharp knife to cut the butter. Cold butter gives a flaky, layered effect.
2

Rubbing the butter: rub the butter with the flour using your fingers (sablé method) until there are no large pieces of butter — the mixture should resemble coarse crumbs (the size of pea grains). Do not warm the mixture with your fingers for too long, work quickly.

Ingredients: Wheat flour, Butter
If you prefer, use a food processor with short pulses (a maximum of 6-8 pulses). A common mistake is overheating the butter — then the dough won't 'flaky'.
3

Adding the egg: in a medium bowl, crack the egg and lightly beat it with a fork. Make a well in the center of the flour and butter mixture and pour in the beaten egg. Quickly mix with a fork or spatula just until the ingredients are combined — a loose dough should form, not completely firm.

Ingredients: Egg
Use a wooden spoon or spatula; do not knead too long with your hands. If the mixture is dry, add 5-10 g of cold water one tablespoon at a time.
4

Shaping and chilling the dough: gently knead the dough into a ball (10-12 seconds — just until combined). Flatten the ball into a disk about 2-3 cm thick, wrap in plastic wrap, and place in the refrigerator for at least 30 minutes (ideally 60 minutes).

Use plastic wrap and a flat board. Chilling will prevent the dough from shrinking during baking.

Vanilla cream

5

Prepare the cream: split the vanilla pod lengthwise and scrape out the seeds with a knife. In a bowl, place the mascarpone, add the powdered sugar and the scraped vanilla seeds. Mix vigorously with a wooden spoon until the mixture becomes smooth.

Ingredients: Mascarpone, Powdered sugar, Vanilla bean
Use a wide bowl and a hand whisk or spatula. The mascarpone should not be too soft (store in the fridge), otherwise the cream will be too loose.
6

Whipping cream: whip the chilled 30% cream in a separate, well-chilled bowl with a mixer on medium speed until soft peaks form (about 2-3 minutes). Check: when you lift the whisk, the cream should form soft, drooping peaks — do not whip to butter.

Ingredients: 30% cream
It's best to use a metal bowl and chilled mixer attachments. A common mistake: whipping at too high a speed — the cream may curdle.
7

Combining the cream: gently fold the whipped cream into the mascarpone mixture with a spatula, using an upward motion, until a smooth, fluffy cream forms. The cream should be silky, not runny — if it is too soft, chill in the refrigerator for 15-20 minutes.

Ingredients: Mascarpone, 30% cream
Use a silicone spatula. Even, gentle movements will prevent the loss of fluffiness.

Baked Pears

8

Preparing the pears: preheat the oven to 180°C (top and bottom heat). Peel the pears, cut them in half or quarters, and remove the cores. In a bowl, mix the pears with 60 g of brown sugar, lemon juice, and cinnamon to evenly coat the pieces.

Ingredients: Pear, Brown sugar, Lemon juice, Ground cinnamon
Use a sharp peeler and a small knife to remove the seed cores. The sliced pears should not be too thin (about 1.5-2 cm thick) so they do not fall apart in the oven.
9

Baking pears: transfer the pears to a baking dish cut side up, add pieces of 30 g of butter distributed between the pieces. Bake at 180°C for 20-30 minutes, until the pears are soft when pierced (a wooden stick inserted into the flesh should go in easily but not break the fruit apart). After baking, drizzle with optional rum and set aside to cool slightly.

Ingredients: Butter, Optional rum
Use a baking dish with a diameter of about 20-24 cm or a baking tray. If the pears start to burn, cover with aluminum foil.

Nut crumble

10

Preparing the crumble: in a bowl, mix 80 g of chopped nuts, 30 g of all-purpose flour (included in the total amount of flour), 30 g of sugar for the crumble, and 30 g of cold butter cut into cubes. Rub with your fingers until lumps and smaller crumbs form. The crumble should be moist but crumbly.

Ingredients: Walnuts, Wheat flour, Sugar for crumble, Butter
Use a food processor for 2-3 pulses or rub with your fingers quickly. Overly fine grinding will result in a mushy texture — look for uneven, crunchy pieces.

Baking the tartlets

11

Shaping and pre-baking the crust: preheat the oven to 190°C. Take the dough out of the fridge, divide it into 8 equal parts (about 50-55 g each), roll each piece into a circle with a diameter of about 12 cm and a thickness of 3-4 mm. Line the 9 cm tart pans with it, gently press it against the sides, and remove the excess dough. Prick the bottom with a fork several times.

Ingredients: Wheat flour, Butter, Egg
Use a rolling pin that is 20-25 cm long and a small tart pan (diameter 8-9 cm). If the dough shrinks while placing it, chill the pans with the dough in the fridge for 10-15 minutes before baking.
12

Pre-bake the bases: place the molds on a baking sheet and pre-bake the bottoms for 12-15 minutes at 190°C until the edges are lightly golden and the bottom is dry and breakable. If you have baking weights (ceramic balls or dry peas), you can use them during the pre-baking to prevent the bottom from puffing up.

The best is a dark metal baking tray, preheated. Check the bottoms by carefully removing one tartlet — the base should be matte and dry.

Assembly

13

Filling with cream and arranging pears: after cooling the baked bases, evenly spread the mascarpone cream (about 30-35 g of cream per tartlet) and smooth the surface with a spoon. On the cream, arrange slices or pieces of baked pears (2-3 pieces per tartlet, so they form a nice fan).

Ingredients: Powdered sugar, Mascarpone, Pear
Use an ice cream scoop or a small spatula to evenly spread the cream. If the cream is too soft, chill everything for 10 minutes in the fridge before decorating.
14

Topping and finishing: sprinkle each tartlet with the prepared nut crumble (about 8-10 g per tartlet). Optionally, before serving, drizzle with rum (if using) and lightly brown the edges under the grill for 30-60 seconds to make the crumble crispier.

Ingredients: Sugar for crumble, Walnuts, Optional rum
If you are using grilling, be very careful — the crumble can burn quickly. Additionally, you can add fresh mint leaves or a little sifted powdered sugar.

Serving

15

Serving: serve the tartlets slightly cooled (the temperature of the cream and pears should be warm, not hot). Arrange on a porcelain plate, you can add a teaspoon of extra cream on the side or a scoop of vanilla ice cream.

Ingredients: Mascarpone, Pear
Use flat dessert plates and a decorative spoon. The tartlets taste best within 24 hours of preparation.

Fun Fact

💡

Tartlets are miniatures of the classic French tart — in the 18th and 19th centuries, pastry chefs often prepared smaller versions of cakes for lavish parties, as they were easier to serve and decorate. The combination of cream cheeses with baked fruit is a tradition in the home cooking of many European countries.

Best for

świąteczne spotkania rodzinne zimowe przyjęcia popołudniowa herbata z gośćmi romantyczna kolacja

Tips

🍽️ Serving

Serve slightly cooled, preferably with a scoop of vanilla ice cream or a teaspoon of sour cream for contrast. For decoration, use fresh mint leaves and sifted powdered sugar just before serving.

🥡 Storage

Store in the refrigerator covered with plastic wrap for up to 48 hours. The cream and pears may moisten the base over time — they are best on the day of preparation. To refresh the crunch crumble, you can briefly bake the tartlets at 160°C for 5 minutes before serving.

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