I am sending this recipe to Lore @ Culinarty.SapiensWork for
the original recipe, a monthly event
that challenge your creativity
to invent or create your very own original dish/dishes
An indulgent unlike the traditional version. It is crustless, quick and easy, yet packed with flavor and no grease!
3/4 cup sugar
3/4 cup finely ground hazelnut
2 tbs flour
1/2 tbs baking powder
2 anjou pear, peel & cut in half
2 cups white wine
1 tsp vanilla extract
4 square (4 1/2"x1") ramekins
- Poach pear with the wine and 1/4 cup of sugar until almost soft, transfer to a plate to cool. Boil briskly the poaching liquid until thick and syrupy. Reserve for glazing the tart.
- In a bowl, mix ground hazelnuts, flour and baking powder, set aside.
- Whisk egg, sugar and vanilla extract until thick and creamy, fold in gently with hazelnut mixture. Divide the batter among each ramekin, top with the half pear. Bake 25 - 35 minutes or until golden brown.
- Glaze each tart with reserve poaching wine. Serve warm or room temperature.