Ingredients for approx. 6 pieces:
For the shortcrust pastry:
210 g flour
50 g sesame seeds
1/2 tsp salt
1-2 tbsp cold water
175 g cold butter
For the filling:
400 ml water
juice of 1 lemon
3 pears (preferably Williams Christ or trout)
4 eggs (M)
4 tbsp milk
1 tsp chopped thyme leaves
Pepper
150 g blue cheese
125 g blackberry jelly
Sesame and thyme to garnish
Preparation:
1. Mix flour with sesame seeds and salt in a bowl. Add the water and butter in pieces and chop everything with a knife to make dry crumbs. Then quickly knead everything by hand into a smooth dough.
2. Roll out the dough on a floured surface to a thickness of 2-3 mm. Cut out circles (approx. 14-15 cm diameter) from the dough. Grease the tartlet moulds (approx. 12 cm diameter) and line with the dough. Cut the edges of the dough cleanly. Put the moulds in the fridge for about 1 hour.
3. Bring the water and lemon juice to the boil. Rinse the pears, cut into quarters, remove the core and peel the pears. Cut the pears into wedges. Add the pear wedges to the lemon water and bring to the boil. Drain the pears. Whisk the eggs with the milk. Add the thyme and season with pepper. Divide 100 g blue cheese into very fine crumbs and stir into the egg milk.
4. Spread 2-3 tbsp of the cheese-egg milk on the pastry. Lay the pear slices in a fan shape on top. Pour the remaining cheese-egg milk over the top. Place the rest of the blue cheese on top in pieces.
5. Bake in a preheated oven at 200°C (gas mark 3-4, fan oven 180°C) for approx. 25-30 minutes. Spread the blackberry jelly on the hot tartlets. Sprinkle with some sesame seeds and serve garnished with thyme.
Tip: Instead of fresh pears, you can also use pears from a jar. Then
blanching in lemon water is not necessary.
Preparation time approx. 70 minutes + chilling time
Nutritional values per piece approx.:
Calories: 626
joules: 2623
Protein: 15,8 g
Fat: 41,2 g
Carbohydrates: 49 g
(FoodCentrale by ddp images)
