Pear meringue tart

Based on 20 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
40
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
150 g almond cookies
50 g hazelnuts
80 g butter (melted)
pears
lemon
orange
2 tbsp honey
½ stick cinnamon
star anis
cloves
100 g almond slivers
3 cl brandy
vanilla bean (seed)
40 g sultanas
egg whites
70 g sugar
water
Metric
Imperial

Utensils

  • food processor
  • oven
  • tart tin
  • cutting board
  • knife
  • zester
  • wooden spoon
  • sauce pan
  • sieve
  • large bowl
  • standing mixer or hand mixer
  • rubber spatula

Nutrition per serving

Cal
276
Protein
5 g
Fat
15 g
Carb
29 g
  • Step 1/7

    Preheat oven to 180°C/355°F. In a food processor, combine almond cookies, hazelnuts and melted butter. Blend until smooth.
    • 150 g almond cookies
    • 50 g hazelnuts
    • 80 g butter (melted)
    • food processor
    • oven

    Preheat oven to 180°C/355°F. In a food processor, combine almond cookies, hazelnuts and melted butter. Blend until smooth.

  • Step 2/7

    Press base into bottom and up sides of tarte tin (greased if necessary).
    • tart tin

    Press base into bottom and up sides of tarte tin (greased if necessary).

  • Step 3/7

    Peel pears, remove core, and cut into small cubes.
    • pears
    • cutting board
    • knife

    Peel pears, remove core, and cut into small cubes.

  • Step 4/7

    Zest citrus fruit. Then, combine pears, spices, honey, lemon and orange zest, and a little bit of water in a saucepan. Bring to a boil and let simmer for approx. 15 min. Drain.
    • lemon
    • orange
    • ½ stick cinnamon
    • star anis
    • cloves
    • 2 tbsp honey
    • water
    • zester
    • wooden spoon
    • sauce pan
    • sieve

    Zest citrus fruit. Then, combine pears, spices, honey, lemon and orange zest, and a little bit of water in a saucepan. Bring to a boil and let simmer for approx. 15 min. Drain.

  • Step 5/7

    In a bowl, mix together pears, almond slivers, brandy, vanilla seeds, and sultanas. Place mixture on top of the base.
    • 100 g almond slivers
    • 3 cl brandy
    • vanilla bean (seed)
    • 40 g sultanas
    • wooden spoon
    • large bowl

    In a bowl, mix together pears, almond slivers, brandy, vanilla seeds, and sultanas. Place mixture on top of the base.

  • Step 6/7

    With a standing mixer or a hand mixer beat egg whites until stiff. As soon as they begin to foam, gradually add sugar. The bowl and the beater should be free from any kind of grease to create the desired consistency.
    • egg whites
    • 70 g sugar
    • standing mixer or hand mixer

    With a standing mixer or a hand mixer beat egg whites until stiff. As soon as they begin to foam, gradually add sugar. The bowl and the beater should be free from any kind of grease to create the desired consistency.

  • Step 7/7

    Place meringue on top of the tart filling. Bake in preheated oven at 180°C/355°F for approx. 10 min. until lightly colored.
    • oven
    • rubber spatula

    Place meringue on top of the tart filling. Bake in preheated oven at 180°C/355°F for approx. 10 min. until lightly colored.