I am not a pastry chef, so I am always finding foolproof ways to create baked goods! This “tartlet” has a pourable crust – how perfect is that?
This is a 3-in-one dessert:
The poached pears are great on their own or with the cashew creme fraische. The crust can be baked on it’s own with a spoonful of raspberry jam in the center as little muffiny type bites. And the creme fraische can be poured over fresh berries for a quick and satisfying sweet treat.
Frangelico Pear Tartlets
makes 10 tartlets in 8 oz ramekins
for the poached pears:
10 Seckel pears, or other small pear – washed
2 cups white wine
2 cups apple cider
1/3 cup maple syrup
12 cardamom pods, smashed, 3 cinnamon sticks, dash of nutmeg
- place the whole pears with stems attached in a heavy bottomed pot just wide enough to fit them in side by side
- cover with the wine, maple syrup and water and tuck in the spices
- bring to a boil and let simmer until the pears are just getting soft
- remove the pears, strain out the spices and continue to simmer until the sauce has cooked down to about 1/2 cup, once it cools it will become a thick syrup
for the hazelnut crust:
2 cups raw hazelnuts
4 T maple syrup
4 T Frangelico – hazelnut liqueur
2 T coconut oil
2 T arrowroot
1 tsp baking powder
1/4 cup apple cider
1/2 tsp salt
- rinse the hazelnuts and toast them in a 300F oven until dry and golden brown
- rub the skins off and blend to a rough flour consistency – not too fine!
- place in a bowl and mix in the rest of the ingredients
- oil 10, 8oz ramekins, place a poached pear in each one and drizzle equal amounts of the nut batter over each, or, place the nut batter in the bottom and push the pear down into it – stem side up
- bake at 350F for about 30-45 minutes or until brown on top and pulled away from the sides
- serve with a dollop of cashew creme fraische and a spoonful of the poaching syrup
tips: if you can’t find hazelnuts you can use almonds with amaretto instead of frangipani, and if you don’t have ramekins use muffin tins with unbleached liners.
Cashew Creme Fraische
makes 2 plus cups
1 cup soaked cashews
1 cup water
1T lemon juice
1/2 t salt
2-4 T agave or maple syrup or dates
pinch of nutmeg – optional
Place everything in a blender and blend until completely smooth, add more water as necessary to get the right consistency.
Try the left-overs for b-fast with oatmeal! Cut the pears in half carefully so you don’t lose the crust, place them in a frying pan with some coconut oil and warm them up on a medium flame, browning them a little. Serve atop of a bowl of hot porridge – yum.