Pear and nut tartlets
| Zutaten | Für 6 Stück |
| 50 g | Hazelnut kernels |
| 75 g | Sugar |
| 250 g | Mascarpone |
| 75 g | gemahlene Haselnüsse |
| 1/2 tsp | Cinnamon powder |
| 1 packet | Vanilla sugar |
| 1 cup (250 g) | "Der Große Bauer Bear" |
| 1 tsp | baking powder |
| 3 | ripe pears |
| 2 | Eggs |
| 2 tbsp | Milk |
| 1 | Juice of one lemon |
| 1 pinch | Salt |
| 100 g | Sugar |
| 75 g | Butter |
| 100 ml | sweet red wine |
| 75 g | Flour |
Making
Preheat the oven to 175 °C (fan oven 155). Grease a tartlet tray (6 pieces). Beat soft butter, sugar and vanilla sugar until fluffy. Stir in the eggs and a pinch of salt. Mix the flour, hazelnuts and baking powder, stirring in alternately with the milk. Fill the dough into the tartlet molds, spread it out and bake for 20-25 minutes. Remove, let cool for 5 minutes, remove from the tray and let cool on a cake rack.
In the meantime, bring 50 ml of water and 50 g of sugar to the boil in a pan. Add the hazelnuts and stir until the mixture starts to crackle. Stir in the cinnamon and spread the nuts on a piece of baking paper. Allow to cool and chop roughly.
For the cream, halve the pears, peel and core them and cut 3 halves into sections, dividing each lengthwise. Cut the remaining pears into cubes. Boil the lemon juice and the remaining 50 g of sugar, simmer the pear slices in it for 2-3 minutes, then remove. Pour in the red wine and simmer the pear cubes in it for 2 minutes, then remove and drain.
Mix the mascarpone and the "Der Große Bauer Birne" yoghurt together, then fold in the pear cubes. Pour the cream into the tartlets. Place the pear slices on top and sprinkle with the caramelized hazelnuts.
