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.
6 comments:
Delicious! The type of dessert item I'd gobble in seconds ;-P!
Cheers,
Rosa
Elra it's beautiful! Brilliant idea with no crust, what a time saver.
That ground hazelnut comes a long way, I just love what it does to the looks of your guilt-free tart :D.
You are very generous indeed to share your creation with the Original Recipes Round-Up. Thank you!
I like the sound of using the ground hazelnuts. The tart looks great!
Oh Elra, this looks wonderful! Pear and Hazelnut sound like a winning combination, and perfect for a cozy fall dessert!
what a great original recipe. hazelnuts and pears sound like a good combination.
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