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Laurie Brenner
Luxury apple-pear tarts
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Ingredients
- 100 gram flour
- 2 tablespoon flour
- 30 gram sugar
- 50 gram butter
- 0.5 egg yolk
- 2 tablespoon dried cranberries for the filling
- 2 tablespoon raisins for the filling
- 2 tablespoon berry liqueur for the filling
- 2 tablespoon Red port for the filling
- 2 tablespoon Apple juice for the filling
- 75 gram white hazelnuts for the filling
- 75 gram white almonds for the filling
- 20 gram sugar for the filling
- 0.5 tablespoon cornstarch for the filling
- 0.5 egg for the filling
- 50 gram butter for the filling
- 1 great Apple for the filling
- 1 pear for the filling
- 250 milliliters whipped cream for the filling
Directions
-
Preheat the oven to 180ºC. Well the cranberries in the (lukewarm) berry liqueur.
-
Grind the hazelnuts with the sugar before filling. Add the cornstarch, the egg and 15 grams of butter and mix well. Set this mixture (frangipane) separately.
-
Roll out the dough on a floured surface. Line the cake tarts with the dough and divide the frangipane over it. Put the apple, pear and cranberries on it.
-
Melt the rest of the butter and spread over the fruit. Fry the tarts in the middle of the oven for about 30 minutes until golden brown and done.
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Allow to cool completely and garnish with a quenelle of whipped cream.
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Nutrition
740Calories
Fat88% DV57g
Protein18% DV9g
Carbs14% DV43g
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